Gluten-free Dairy-free Egg-free Corn Dog Muffins
This gluten-free dairy-free hotdog in a cornbread would be the perfect sweet and savory recipe for your weekday snack, picnic in the park and fun side-dish to any meal!
Servings: 8 muffins
Ingredients
- 2 Nitrate-free hot dog sausages
- 1 cup 1-to-1 Gluten-free baking flour
- 1 cup Corn meal
- 1 tsp Salt
- 1 tbsp Baking powder
- 2 tbsp Ground flaxseed + 3 tbsp Water
- 1/4 cup Maple Syrup
- 1/2 cup Coconut oil melted
- 2 tbsp Hemp seed + 3/4 cup water
- 1 tbsp Apple Cider Vinegar
Instructions
- Preheat oven to 350 F and grease or line muffin tin
Prepare wet ingredients
- In a medium bowl or measuring cup, make flax egg by combining ground flaxseed and water. Let sit for 10 mins
- Melt coconut oil in microwave for 15-30 seconds if needed
- Make hemp milk by blending together hemp seed and water
- Stir vinegar into hemp milk and let sit for 10 mins to curdle
Prepare dry ingredients
- In a mixing bowl, whisk to combine Gluten-free baking flour, cornmeal, salt and baking powder
Prepare cornbread batter and assemble
- Add flax egg, melted coconut oil, curdled hemp milk, and maple syrup to dry ingredients in mixing bowl. Use a spatula to quickly fold to combine
- Fill each muffin tin compartment about half way deep
- Cut hot dogs into 4 segments, place each segment into the center of each muffin batter
- Bake at 350F for 25 mins or until toothpick comes out clean
- Enjoy right away and (if there is any leftovers) store leftovers in fridge for up to 2 days