Corn Dog Muffins

Corndogs are an American favorite! Since our son was dx’d with food allergens we needed to find a away to still be able to enjoy this American favorite and ensure he was able to taste this American goodness with out his food allergens being a worry!

These Corn Dog Muffins taste amazing! You think you are actually eating a fair corn dog! Dip them in Mustard or Ketchup and enjoy!!!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not counted calories on this meal yet.


What you need:

Crisco
1 1/2 Cup Flour
2/3 Cup Sugar
1/2 Cup Corn Meal
1 TBL Baking Powder
1/2 tsp salt
3 TBL butter (watch for allergens)
1 1/4 Cup Milk (soy for allergy free)
1/3 Cup Oil
1 1/2 TBL water, 1 1/2 TBL Oil, 2 tsp Baking Powder whisk together
1 pack of Hot Dots
1 mini muffin tin

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How To:
Preheat oven to 350 degrees
Cut the ends off of your hot dogs.
Cut each hot dog into 4 pieces.
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Grease your mini muffin pan well to avoid muffins from sticking or use mini muffin liners.
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Mix all dry ingredient together in a Kitchen Aid or similar mixer or just use a fork (flour, sugar, corn meal, baking powder, salt)
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Melt butter in microwave
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Mix water/oil/baking powder from bottom line of ingredients and set aside (this acts as your egg)
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Pour all wet ingredients into dry ingredients (melted butter, milk, oil, water/oil/baking powder mixture)
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Mix until all combined.
Fill each muffin cup 1/2 way full with cornbread mix.
Lay hot dog piece horizontal in each muffin cup.
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Now cover hot dogs with remaining corn bread mix.
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Bake for 35 minutes or until golden brown.
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These our so good and just like corndogs!
Enjoy!

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