Gluten Free Mini Corndog Muffins by KeeleyMcGuire.com

Ingredients:
  • 1 Cup of Gluten Free Cornbread Mix (or your preferred homemade blend, I like the 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!
Directions:
  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. 
Recipe yields 24 mini muffins.
Freeze leftovers or pack them for lunch!
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Keeley McGuire,
Apr 5, 2013, 8:51 AM
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