Preheat over to 400°F. Place butter in a two-quart Temp-tations baking dish and microwave for 15 to 20 seconds until melted. Shake dish from side to side to coat bottom and sides with the melted butter.
Place the muffin mix, eggs, and milk in a large mixing bowl, and mix until a well combined batter is created. Pour half of the batter into the greased 2-quart baking dish and then place whole hotdogs in rows over top, about three-quarters of an inch apart. To extend each row to about half an inch from the edge of the dish on either side, you will most likely need to cut two of the hotdogs into smaller pieces.
Place four slices of American cheese evenly over the hotdogs, and cover with the remaining two-thirds of the batter. Bake for 30 to 35 minutes, until the top has browned well and a toothpick inserted into the center comes out clean of any batter. Let cool five minutes before slicing.
Serve with ketchup or mustard, as you would eat an ordinary corn dog.
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