Corn Dog Mini Muffins for School Lunches (freezer friendly)

Last Sunday, we hosted a BBQ for a few families. We ended up with three packs of hot dogs leftover. I didn’t want them to go to waste, but I also didn’t feel like it would be healthy to feed my kid’s hot dogs for breakfast, lunch, and supper every day. Thus, the corn dog mini muffins were born!

The timing could not have been more perfect because my kids start school on Tuesday. Now, I have bags of these in the freezer ready for them to pop into their school lunches. I’ve been stocking the freezer with make-ahead breakfasts, ready-to-go sandwiches, mini muffins, and homemade granola bars.
My kids and even my teens thought these were adorable. They are excited to take them in their lunch bags or to grab them as an after-school snack.

This recipe makes 10 dozen mini muffins, so if you have a smaller family or don’t have much space in your freezer, you may want to half the recipe.

Corn Dog Mini Muffins Recipe:

• 1 1/3 cup sugar
• 1/2 cup softened butter
• 8 eggs
• 1 cup honey, melted or softened
• 2 2/3 cup milk
• 4 2/3 cup flour
• 3 Tbsp. baking powder
• 1 cup cornmeal
• 2 tsp. salt
• 24 hot dogs

Assembly instructions:

1. In a large bowl, mix together the sugar and softened butter with an electric beater at medium speed.
2. Add the eggs, honey, and milk and mix.
3. In a separate bowl, combine the flour, baking powder, cornmeal, and salt. Stir with a spoon.
4. Add the dry ingredients to the wet ones and use the electric beater to combine well.
5. Grease the mini muffin trays.
6. Spoon batter to fill about half of each cup.
7. Slice the hot dogs into chunks.
8. Place a hot dog chunk into each muffin cup on top of the batter and press down slightly.
9. Bake at 400° for 10 minutes.*
10. Remove from the muffin tin after a few minutes and allow to cool before transferring to a large resealable freezer bag.
11. Remove the excess air from the bags, seal, and freeze.

Serving instructions:

1. Grab out as many as needed and reseal the bag.
2. Eat cold or reheat in the microwave on a paper towel or paper napkin. If desired, you can serve with ketchup.

*If you make these into full-sized muffins, you’ll need to adjust the cooking time.

Check out these other kid-friendly make-ahead recipes:

Breakfast Sausage Hand Pies

Tater Tot Pizza Casserole

Make-Ahead English Muffin Pizzas

Pancake Mini Muffins

Print

Corn Dog Mini Muffins

Prep Time

15 mins

Cook Time

10 mins

 

Course: Lunch, Snack

Keyword: corn dog muffins

Servings: 120

Calories: 96 kcal

Ingredients

• 1 1/3 cup sugar
• 1/2 cup softened butter
• 8 eggs
• 1 cup honey melted or softened
• 2 2/3 cup milk
• 4 2/3 cup flour
• 3 Tbsp. baking powder
• 1 cup cornmeal
• 2 tsp. salt
• 24 hot dogs

Instructions

1. In a large bowl, mix together the sugar and softened butter with an electric beater at medium speed.

2. Add the eggs, honey, and milk and mix.

3. In a separate bowl, combine the flour, baking powder, cornmeal, and salt. Stir with a spoon.

4. Add the dry ingredients to the wet ones and use the electric beater to combine well.

5. Grease the mini muffin trays.
6. Spoon batter to fill about half of each cup.
7. Slice the hot dogs into chunks.
8. Place a hot dog chunk into each muffin cup on top of the batter and press down slightly.
9. Bake at 400° for 10 minutes.*

10. Remove from the muffin tin after a few minutes and allow to cool before transferring to a large resealable freezer bag.

11. Remove the excess air from the bags, seal, and freeze.
12. Grab out as many as needed and reseal the bag.
13. Eat cold or reheat in the microwave on a paper towel or paper napkin. If desired, you can serve with ketchup.

Recipe Notes

*If you make these into full-sized muffins, you'll need to adjust the cooking time.