Jalapeño Cheddar Corndog Muffins


  • 2 boxes vegetarian Jiffy corn muffin mix (we used flax egg & soymilk per package
  • instructions)
  • 1 pack veggie hot dogs
  • 2 jalapeños, 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 wholegrain mustard
  • 1 tbsp maple syrup


  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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