Corn Dog Muffins

Source: RecipeGirl.com

Ingredients:
2 (8.5 ounce) packages corn bread mix (or just use your favorite corn bread recipe and add the hotdogs and cheese - I used this one and it was delish.)
2 Tablespoons brown sugar
2 large eggs
1 1/2 cups milk
9 whole hot dogs, diced
1 cup grated cheddar cheese
ketchup, mustard, sour cream, honey mustard (for dipping) 

Directions:
Preheat oven to 400°F. Lightly grease mini muffin tins.

In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.

Spoon a good Tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.

Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.

Serve warm with desired dipping sauces.

Notes:  Anyone who knows me (and Gregg) knows that we quite enjoy a good corn dog now and again, so when I saw this recipe, I knew I had to try it.  Of course, they're nothing gourmet or fancy, but they certainly were kinda fun.  And really, really good.