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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Vegetarian version of a classic fairground food, scaled down to muffin size. But it's still just as much fun to eat as food on a stick! Wonderful beside a cup of bean chili, or in a lunchbox. Keeps well in freezer. Ingredients:
1 (8 1/2 ounce) box jiffy corn muffin mix |
1 egg |
1/3 cup milk |
1/2 cup corn kernel (frozen or fresh) |
4 soy hot dogs, sliced thinly |
1/2 cup sharp cheddar cheese, grated |
Directions:
1. Preheat oven to 400°.
2. Prepare Corn muffin mix with egg and milk. Stir until moistened.
3. Stir in corn kernels and sliced hot dogs.
4. Spoon mixture into greased muffin tins 2/3 full. Sprinkle cheese on top of muffins.
5. Bake 20 minutes, or until toothpick inserted in middle comes out clean.
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