The name might be a tongue twister, but the recipe is a tongue pleaser!
1 box (8.5) corn muffin mix, such as Jiffy
1/3 cup milk
2 parboiled and cooled Berks All Beef Franks or Grill Franks, cut into 1/4-inch pieces
2 whole scallions chopped
1/2 cup canned corn
1/4 cup shredded mexican cheese blend or mozzarella
1/4 cup softened butter
1/4 cup ketchup
Makes 24 mini muffins
Preheat the oven to 400 degrees. Spray 2 non-stick mini muffin pans with non-stick cooking spray or line with mini baking cups.
In a large bowl combine the muffin mix with the egg, milk, 3/4 of the chopped franks (reserving the remaining franks for garnish), scallions, corn and cheese. Stir to combine. Using a spoon, evenly distribute the batter among the muffin pans. Sprinkle each muffin with some of the reserved chopped franks. Put the pans in the oven and bake for 10-15 minutes, until the muffins are a bit golden around the edges and firm to the touch. Remove and allow the muffins to cool in the pans for 15 minutes.
While the muffins are cooling, combine the butter and ketchup, stirring until smooth.
Using a sharp knife, gently remove the muffins from the pans. Serve with the ketchup butter.