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Preheat oven to 400F. Spray a 12-cup muffin tin with baking spray.
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Beat the corn muffin mix, egg, and cheddar cheese soup until almost no lumps remain. Spoon about 3 tablespoons of the batter into each muffin cup. Top with a piece of hot dog.
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Bake for 15 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes before removing.
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Serve hot.