CORN DOG MUFFINS

* 2 (8.5 ounce) packages JIFFY cornbread mix
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese
* 9 hot dogs, chopped or torn in pieces

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add pieces of hot dogs to each muffin.
3. Bake in a preheated oven 16 to 20 minutes, or until golden brown.

I use the muffin baking tins, but I put the mix into the little muffin containers. I use the aluminum ones and keep the paper inside the metal for easy peeling after they are baked. If you use the muffin containers you don't have to grease the pan.