Corndog Muffins

So here we are, beginning Week Three in school, and my darling daughter is “sooooooo tiiiiiiired of sandwichessss” in her packed lunch.

Unfortunately, she also hates most veggies, so no salad. Chicken was also out of the question. Basically she had turned her nose up at most viable options. Nevermind the fact that she happily ate, sometimes two, sandwiches daily over the summer... Time to get creative!

These very simple Corndog Muffins pack well, can be eaten cold, and work equally well as an afternoon snack.

Corndog Muffins
(makes 12 muffins)

Ingredients
Cornbread mix (I like Krust-eaz, but whichever brand you prefer will do fine)
Hot dogs

I used boxed cornbread mix, but if you have a failproof recipe, by all means!  Prepare the cornbread batter according to directions.

Spray a regular sized muffin tin with nonstick oil, and fill with prepared cornbread mix, roughly 1/3 of the way up the side of the muffin cup.

Slice 4 hot dogs into thirds. Pat dry with paper towel to ensure excess juice doesn’t disrupt baking.

Push a hot dog third into the center of the filled mix. I found that twisting like a corkscrew made this stick a bit more securely in the center of the muffin.

Bake as directed on the package.

When it has finished baking, let it cool for a couple minutes and be sure to loosen edges before yanking out so as not to split muffins.

These are just fine eaten cold, or reheated in a microwave if your child's school cafeteria has one. I haven't specifically tried it, but I think these would freeze well if you'd like to stock up.