Jalapeno Cheddar Corndog Muffins

I know state fairs aren’t happening this year, and they’re always one of my favorite summer activities. Mainly because of the FOOD! Granted, most of it isn’t vegan- but before I was vegan I would devour anything in site there… and corndogs were always a favorite of mine. With fairs not being open this year, and not really having vegan options anyways, I decided to turn my favorite fair classic into a fun, unique recipe for y’all. So I present, the JALAPENO CHEDDAR CORNDOG MUFFINS. Served with a maple mustard compound butter, you really can’t get much better than these.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their Medium Cheddar Slices! They’re so dang good and really send this recipe over the top!

Alright, so here’s what you need to make these babies-

  • 2 boxes vegetarian Jiffy corn muffin mix (we used flax egg & soy milk per package instructions)
  • 1 pack lightlife hot dogs 
  • 2 jalapenos, deseeded and finely chopped 
  • 3 green onions, finely chopped 
  • 1 package follow your heart medium cheddar slices, finely chopped 
  • Salt to taste 
  • ½ cup vegan butter 
  • 1 tbsp whole grain mustard 
  • 1 tbsp maple syrup 

You want to make sure you get the VEGETARIAN Jiffy corn muffin mix. Not the regular one. The regular one has animal ingredients in it, but the vegetarian one doesn’t! And if you use vegan egg & milk with the muffin mix, they turn out completely vegan. Alternatively, use your favorite cornbread recipe in it’s place!

And here’s how you make them! Trust me they’re so easy-

  1. In a skillet over medium heat, chop up your hot dogs and jalapeno and cook them with a bit of salt until slightly browned. 
  2. In a large mixing bowl, mix together your jiffy corn muffin mix using flax egg and soy milk per package instructions.  
  3. Add your green onion & cheddar cheese into the muffin mix, and stir. 
  4. Add your hot dog and jalapeno mix into the muffin mix, and stir again (reserve some hot dog slices to top each muffin if desired).
  5. Place the batter into a greased muffin tray, filling 2/3 of the way, and bake according to package instructions- but add 5 minutes. 
  6. Mix together your room temperature butter, whole grain mustard, maple syrup, and salt to taste as a compound butter to serve with your muffins. 
  7. When the muffins are ready, allow to cool for at least 10-15 minutes before removing from the trays.  Twist them out and serve warm alongside the compound butter. 

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make when you are craving that comfort food, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Jalapeno Cheddar Corndog Muffins

Missing the state fair this year with all the amazing corndogs? Try these jalapeno cheddar corndog muffins! They're so easy and beyond delicious… and they're vegan!

Author PLVNT

Ingredients

  • 2 boxes vegetarian Jiffy corn muffin mix we used flax egg & soy milk per package instructions
  • 1 pack lightlife hot dogs
  • 2 jalapenos deseeded and finely chopped
  • 3 green onions finely chopped
  • 1 package follow your heart medium cheddar slices finely chopped
  • Salt to taste
  • ½ cup vegan butter
  • 1 tbsp whole grain mustard
  • 1 tbsp maple syrup

Instructions

  1. In a skillet over medium heat, chop up your hot dogs and jalapeno and cook them with a bit of salt until slightly browned.
  2. In a large mixing bowl, mix together your jiffy corn muffin mix using flax egg and soy milk per package instructions.
  3. Add your green onion & cheddar cheese into the muffin mix, and stir.
  4. Add your hot dog and jalapeno mix into the muffin mix, and stir again (reserve some hot dog slices to top each muffin if desired).
  5. Place the batter into a greased muffin tray, filling 2/3 of the way, and bake according to package instructions- but add 5 minutes.
  6. Mix together your room temperature butter, whole grain mustard, maple syrup, and salt to taste as a compound butter to serve with your muffins.
  7. When the muffins are ready, allow to cool for at least 10-15 minutes before removing from the trays. Twist them out and serve warm alongside the compound butter.

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