Dairy-Free Corn Dog Muffins
Author: Sarah and Katherine Hatfield
Serves: 12 corn dog muffins
- 1½ cups yellow cornmeal
- ⅔ cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plain or unsweetened dairy-free milk beverage
- 2 eggs, beaten (optional, see post above)
- ¼ cup vegetable oil or other neutral-tasting oil
- 1 teaspoon white vinegar
- 6 dairy-free hot dogs (can use vegan hot dogs, if desired)
- Preheat your oven to 350ºF and grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Make a well in the flour mix. Add the milk beverage, eggs, oil, and vinegar and stir until combined.
- Divide the batter evenly among the muffin cups.
- Cut each hot dog in half.
- Gently press one hot dog half into each muffin cup.
- Bake the muffins for 14 to 18 minutes, or until they are a light golden brown and a toothpick inserted into the cornbread comes out clean.
- Remove the muffins from the tin onto a cooling rack.
- Once they are completely cooled, store them in an airtight container in the refrigerator.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/corn-dog-muffins-dairy-free
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