Corndog Muffins

My kids like these for lunch. They also freeze really well!

Corndog Muffins
2 packages Jiffy cornbread mix
2 tablespoons brown sugar
2 eggs (WIC food)
1 1/2 cups milk (WIC food)
1 cup grated Cheddar Cheese (WIC food)
4 hot dogs, chopped into pieces
Preheat oven to 400 degrees. Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add chooped hot dogs among muffins. Bake in preheated oven 14-18 minutes, or until golden brown.
Makes 18 muffins
Can also add bacon or ham instead of hotdogs.