Mix dry ingredients together. Add milk, eggs, butter and vanilla. Fold in hot dogs and cheese. Scoop into greased cupcake tins (no liners).
Bake in a 400 degree oven for about 15-18 minutes. Makes 30 muffins. You can freeze baked muffins for later use, then just microwave to reheat them. Enjoy!
Notes
STORAGE: Store leftover corn dog muffins in refrigerator for up to 5 days. Or freeze in airtight container for up to 3 months.
Reheat leftover muffins in microwave for 20 seconds on high power.
Substitute corn muffin mix for homemade corn muffins.