Katherine's "Classy" Mini Corn-Dog Muffins

This unique twist on a old favorite is sure to be a hit!

Ingredients:

• 1 small box of jiffy corn mix
• 1 egg
• 1/3 cup buttermilk
• 2 tbsp sugar
• 8-10 hot dogs of your choice, cut into 1-inch pieces

Directions:

1. Preheat oven to 400F.
2. Mix jiffy, egg, buttermilk and sugar together in a medium bowl. Let stand for 5-10 minutes.
3. Spray muffin tin with non-stick spray. Pour batter into muffin tin, filling only halfway.
4. Insert hot dog slices into the batter.
5. Bake for about 6-10 minutes, until edges just start to brown. Let cool slightly before removing from tin.

Serve with "homemade" condiments... like...

Spicy ketchup:

Mix 2 parts ketchup to 1 part Sriracha hot sauce

Sweet and Savory BBQ sauce:

Mix one part BBQ sauce with one part jelly (I like to use grape)