To see the super healthified version of this head on over to Heavenly Homemakers, but here’s the super easy recipe we tried out at our house. What’s great about these (besides that you’re kiddos will scarf them down), is that you can make a big batch this week and then pop them in the freezer until you need a quick lunch for your kiddos or something to hurry up and eat before you head off to your weeknight activities.
This recipe makes only eight, so be sure to double, triple, or even quadruple if you’d like to freeze them for some freezer cooking.
Here’s what you’ll need . . .
1 package Jiffy Corn Muffin Mix $.69 at Publix, Betty Crocker Muffin Mixes are BOGO but I don’t think they make a corn muffin mix, if they do that would be your best deal!
3 Hot Dogs Ball Park Franks On Sale $2.50, use $.75/2 Ball Park Franks
Mix corn muffin mix according to package directions. Pour mix into 8 well-greased muffin cups. Slice hot dogs once lengthwise, then slice into thirds (so you’ll have six hot dog pieces.) Place two slices of hot dog into muffin cup on top of muffin mix. Bake according to muffin mix directions. Cool and enjoy! Can freeze once cooled in ziploc bags and heat before serving.