Gluten Free Mini Corn Dog Muffins
- Ready In:
- 27mins
- Ingredients:
- 9
- Yields:
-
36 mini corn dogs
- Serves:
- 12
ingredients
- 118.29 ml melted butter
- 118.29 ml sugar
- 2 eggs
- 236.59 ml buttermilk
- 2.46 ml baking soda
- 236.59 ml cornmeal
- 236.59 ml gluten-free baking mix
- 2.46 ml salt
- 7-10 all-beef hot dogs, cut into little bites
directions
- Preheat oven to 375 degrees.
- Combine butter and sugar, whisk well.
- Whisk in the eggs and buttermilk.
- Combine dry ingredients in separate bowl and add to wet ingredients.
- Spray or line mini muffin tins (about 3 dozen).
- Put 1 T. batter in each cup.
- Place/push one piece of hot dog into each cup of batter.
- Bake until golden brown (8-10 minutes).
- Serve with ketchup and mustard.
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