This is a favorite muffin for kids. It is from a Taste of Home's cookbook called Fast Fixes with Mixes.
2 packages (8 1/2 ounces each) corn bread/muffin mix
2 T. brown sugar
2 eggs
1 c. milk
1 can (11 ounces) whole kernel corn, drained
5-8 hot dogs, chopped
In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until golden brown. Serve immediately or refrigerate. Yield 18-20 muffins.
