Ingredients
>
6 tbsp vegetable oil, divided
>
4 Nature's Promise® Uncured Turkey Hot Dogs
>
2 fresh jalapeños
>
1 3/4 cups Bob's Red Mill gluten-free corn bread mix
>
3/4 cup milk
>
1 large egg
>
1/4 cup gluten-free yellow mustard
>
1/4 cup gluten-free ketchup
Steps
1
Preheat oven to 350°F. Brush cups of a 24-cup mini muffin pan with 2 tbsp of the oil.
2
Thinly slice hot dogs and jalapeños. Divide hot dogs among muffin cups. Prepare the cornbread mix with the milk, egg, and remaining 4 tbsp oil. Divide batter among muffin cups. Top each muffin with a jalapeño slice.
3
Bake mini muffins 15 min., rotating the pan after 10 min. Serve with mustard and ketchup.
Tips
Tame the flame by omitting the jalapeño.
