Corn Dog Muffins

Corn Dog Muffins 2 packages (8-1/2 ounces each) cornbread/muffin mix 2 tablespoons brown sugar 2 large Nellie’s Free Range Eggs 1 cup milk 1 can (11 ounces) whole kernel corn, drained 5 hot dogs, chopped In a large bowl, combine cornbread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in muffin comes out clean. Serve warm. Refrigerate leftovers.