Corn-dog Muffins

Written by Published on in Appetizers
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These little bites are such a fun option. Serve them for mealtimes or as an appetizer. They’re perfect for little people or even us big people who reminisce of the days of hot dogs on sticks, wrapped with a delicious corn bread batter.

They can be baked using both sizes of muffins. If you love the 2 bite mini muffin or prefer the regular muffin size, both will turn out great! Just adjust your bake times accordingly.

They won’t take long to prepare and we’ve kept the list of ingredients to a minimum. Simply add all the ingredients into your mixer and combine well. This recipe is designed to be gluten-free so we’d like to just remind you of a couple things. Always check the labels on hot dogs that they are gluten-free. Sometimes the addition of fillers such as wheat or other glutenous ingredients will sneak in. You’ll also have to watch that your corn flour is gluten-free. This too may contain wheat as either processed in a same facility as glutenous products. With all your ingredients gluten-free, you’re ready to go!

Go ahead and top them with all your favorite hot dog toppings! Ketchup, mustards, relishes, hot sauce, a side of pickles or cheese…whatever you love! Have some fun. Corn dog art…Fancy! Lol.

Corn-dog Muffins
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Corn-dog Muffins

Recipe by cutcookingCourse: Appetizer, MainCuisine: CanadianDifficulty: easy
Servings

6

servings
Prep time

20

minutes
Cooking time

25

minutes

These corn dog muffins will win any over any age and every crowd. Easy to make, they’re great for either a main for kids or a fun appie for us older crowd! Definitely a nostalgic bite. A hot dog coated in corn bread. There’s not much better…and of course, they’re gluten-free.

Ingredients

  • 1/4 cup butter

  • 1 cup CUT flour

  • 1 cup corn flour, gluten-free

  • 1 1/2 cups plain yogurt

  • 1/3 cup buttermilk

  • 2 eggs

  • 2 tbsp honey

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 4-6 gluten-free hot dogs, diced small

Directions

  • Preheat oven to 375°F.
  • Whip butter in mixer. Add CUT flour and cornmeal.
  • Combine the rest of the ingredients and stir. Be careful to not over mix.
  • Add diced hot dogs. Stir.
  • Fill greased muffin tray cups 1/2 full with batter.
  • Bake for approximately 20 min. Less time if making mini muffins.
  • Fair food, fun food, comfort food,
    Stacey and Meg

Don’t miss this one. These muffins are too much fun. Get squirting the ketchup and mustard!