Southwest Corn Dog Mini Muffins - cooking recipe

Ingredients

1 (6.5 oz) box cornbread and muffin mix, like Betty Crocker
1 tsp dry mustard
1 (11 oz) can Mexican-style corn, drained
1/4 - 1/2 tsp chipotle powder
6 None chicken hot dogs, quartered

Preparation

Preeat oven to 375\u00b0F. Coat 2 mini-muffin pans with cooking spray.
Prepare cornbread mix according to package directions, adding mustard, corn and chipotle powder. Spoon 1 1/2 tbsp batter into each mini muffin well. Insert 1 piece of chicken hot dog into the center of each muffin. Bake for 8-10 mins, or until a skewer inserted in the center comes out clean. Let cool. Serve at room temperature.