Last week my mom called and told me I had to go to my cousins Pinterest page, that she had the most amazing pin for corn dogs in mini-muffin pans. After trying them myself, I had to say they truly are amazing!
Here is my version, gluten-free 😉
NOTE: We made this Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum. If you are using a different gluten-free all-purpose flour, that does not contain these ingredients, please add xantham gum according to the directions on the package to the recipe below.
Jiffy Corn Dog Mini Muffins
adapted from My Kitchen Adventures
8.5 oz (1 1/3 cups) Gluten-Free Corn Muffin Mix – mix together 1 cup cornmeal, 1 cup Wholesome Chow All-Purpose Gluten-Free Flour and 4 Tbsp white sugar, then scoop out the amount needed. Save the rest in a ziplock bag and freeze for later.
1/3 + 2 Tbsp rice milk
1 tsp Honey
5 Foster Farm Hot Dogs – or any other gluten-free hot dog
Coat a mini muffin pan with oil spray, set aside.
In a medium bowl combine mix, egg, honey and 1/3 c milk. Allow to sit for 2 minutes. Stir well. If the batter is too think add the remaining milk and stir. The batter should be the same consistency as regular cornbread batter.
Fill each mini muffin well with 1/2 tsp batter. Place a piece of hot dog into each well and gently press it in. Top each hot dog will another tsp of batter, just enough to cover the hot dog. If you accidently put in too much batter to start, they will end up looking like mine above ;). They were still really good though!
Bake at 350* for 10 minutes, or until golden brown. Allow to cool in the pan for 5 minutes, remove and serve!
Serve with your favorite hot dog amenities! We served ours with peaches and honey and yam fries.