Mini Chile Cheese Corndog Muffins

• 1 box Corn Muffin Mix, 8.5 Oz Box
• 1 whole Egg
• 13 cups Milk
• 1 can Diced Green Chilies (4.5 Oz Can)
• 1/2 cups Shredded Cheddar Cheese
• 4 whole Hot Dogs (Hebrew National Are The Best, 97% Fat Free Are Fine)

1. Preheat the oven to 400 F. Grease two 12-count mini muffin tins with cooking spray.
2. In a large bowl combine the first five ingredients and stir until combined.
3. Using a spring loaded scoop or spoon, scoop batter into muffin tins.
4. The batter should come almost to the top of the tin.
5. Cut each hot dog into six equal pieces.
6. Poke a hot dog piece into the top of each muffin.
7. Bake for 12-18 minutes, until set and cooked through.
8. Makes 20-24 muffins.

mix, egg, milk, green chilies, cheddar cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mini-chile-cheese-corndog-muffins/ (may not work)