Mini Corndog Muffins

Are they not the cutest little things?! Perfect for an appetizer or serving to your kiddos! Much cleaner than any store bought mini corn dogs and they are sooo yummy and easy, too. Dairy-free suggested subs given at the bottom!

Ingredients:

• 1 ¼ C GF all purpose flour

• ¾ C cornmeal (medium or fine ground)

• 1 tsp salt

• ½ tsp baking soda 

• ¼ C honey

• ¾ C Greek yogurt

• 2 eggs

• ⅔ C milk (any works)

• 8 T melted/cooled butter 

• 5 beef hot dogs (I used Applegate hot dogs)

Directions

1. Mix together milk, eggs, honey, yogurt until smooth and well combined 

2. Add flour, cornmeal, salt, baking soda and stir again until well combined 

3. Stir in your melted butter (I suggest melting it at the beginning of prepping and letting it sit until this last step so that it has a chance to cool)

4. Once you’ve got your batter chop up your hot dogs— slice in half the long way, and then each half into 6 pieces (so in short: slice each hot dog equally into 12 bite size pieces!) 

5. Grease a mini muffin tin and scoop about 1 rounded tsp of batter into each tin, Place a hot dog piece in the middle of each one

6. Bake at 350 for 8-10 minutes

This recipe made SIXTY mini corn dog muffins! Perfect Super Bowl snack to have around, and room for creativity with all the dipping possibilities! :-)

*to make dairy-free try:

-vegan sour cream instead of Greek yogurt

-melted vegan butter or coconut oil instead of reg butter 

-any non dairy milk instead of cows milk

Yield: 8-10

Author: Rachel Lavigne

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GF Mini Corndog Muffins

These gluten-free mini corndog muffins are perfect for any kids party, football Sundays, and are SO much cleaner than any store bought mini corndogs. This recipe makes about 60 mini corndog muffins! Dairy free subs given in the notes.

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 1 ¼ C GF all purpose flour
• ¾ C cornmeal (medium or fine ground)
• 1 tsp salt
• ½ tsp baking soda
• ¼ C honey
• ¾ C Greek yogurt
• 2 eggs
• ⅔ C milk (any kind works)
• 8 T melted/cooled butter
• 5 beef hot dogs

Instructions

1. Mix together milk, eggs, honey, yogurt until smooth and well combined
2. Add flour, cornmeal, salt, baking soda and stir again until well combined
3. Stir in your melted butter (I suggest melting it at the beginning of prepping and letting it sit until this last step so that it has a chance to cool so as not to cook the eggs)
4. Once you’ve got your batter, chop up your hot dogs— slice in half the long way, and then each half into 6 pieces (in short: slice each hot dog equally into 12 bite size pieces)
5. Grease a mini muffin tin and scoop about 1 rounded tsp of batter into each tin, Place a hot dog piece in the middle of each one
6. Bake at 350℉ for 8-10 minutes
7. Let cool and serve with your favorite condiments

Notes

To make dairy-free:

-sub vegan sour cream instead of Greek yogurt

-sub melted vegan butter or coconut oil instead of reg butter 

-sub any non dairy milk instead of cows milk

I used Bob's Red Mill 1:1 gluten-free baking flour

I opted for Applegate's beef hot dogs as they are a cleaner option