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Gluten, Dairy, and Egg-Free Corn Dog Muffins
1 cup dairy-free milk of choice (I used almond)
2 teaspoons apple cider vinegar
1/3 cup sugar
1/3 cup canola oil
2/3 cup cornmeal
1 1/3 cup gluten-free flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
4 dairy-free hot dogs (I used Applegate dogs.)
Preheat your oven to 350°F, and spray or line your muffin tin.
In a large bowl, mix together your milk and vinegar. Let this sit about five minutes while you work with the rest of the ingredients. You’ll notice the milk will curdle a bit. This is what we’re looking for.
In a separate, large bowl combine the cornmeal, flour, salt, baking powder and baking soda.
To your milk and vinegar mixture, whisk in your sugar and oil. Slowly stir in the flour mixture, just until combined. Fill muffin cups halfway with batter.
Cut your hotdog into one inch pieces, or small bite-sized pieces if you’re feeding these to smaller children. You can put one piece into the middle of the muffin, or press a few small pieces into the batter.
Bake for about 15 – 20 minutes until cooked through. Serve warm.
