• There have been many versions of corn dog muffins but the ones I've seen are all made in full size muffin pans and far too "bready" for my daughter's liking. Since we are gluten free and can't eat the jiffy version, we made an allergy friendly version instead! They only took 15 minutes! That includes prep & bake time. They're not only gluten free, but dairy, egg, & nut free. Use tofu dogs to keep them vegetarian, as well.

Ingredients

  • 1 Cup of Gluten Free Cornbread Mix (or your preferred homemade blend, I like an allergy free mix because it already has the amount of starch, baking soda, powder and xantham gum I need)
  • 1 flax egg (1 TB of ground flax + 3 TB of warm water, mix and set aside until gel-like)
  • 1/4 cup of unsweetened applesauce
  • 1/2 cup of milk or non-dairy sub
  • 6 hot dogs - turkey, tofu, or nitrate free, your choice!
5 (Rated by 1 moms)
PREP TIME 5 Min READY IN 15 Min
COOK TIME 10 Min SERVINGS 24

Preparation

  1. Preheat oven to 350 degrees. Spray mini-muffin tin pan with cooking spray and set aside.
  2. In a small bowl, mix flax egg (as indicated in ingredients above) and set aside.
  3. Slice turkey, tofu, or nitrate free hot dogs of choice to depth of pan: You should get 4-5 slices per dog.
  4. Mix corn bread batter in a large bowl: Cornbread mix, flax egg, applesauce, and milk.
  5. Pour batter into muffin tin, filling each cavity about half full.
  6. Press a hot dog slice to the center of each.
  7. Bake for 8-10 minutes.

Rating

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