Cheddar Corn Dog Muffins

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2/3 cup 2% milk
• 1 large egg, room temperature, lightly beaten
• 5 turkey hot dogs, sliced
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons finely chopped pickled jalapeno, optional

1. Preheat oven to 400u0b0. Line nine muffin cups with foil liners or grease nine nonstick muffin cups.
2. In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full.
3. Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
4. Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.

corn bread, milk, egg, turkey, cheddar cheese, pickled jalapeno

Taken from www.tasteofhome.com/recipes/cheddar-corn-dog-muffins/ (may not work)