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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!⁠
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Keyword: chicken sausage, corn-dog, corndog, hot dog, muffin
Servings: 8 muffins
Author: Brenda

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