These little Corn Dog Muffins taste so much like a corndog you’ll be amazed! The kids will love them!
I used my “cornbread” batter and inserted a two-inch piece of organic hotdog into each mini muffin before baking. So easy!
You can dip them in ketchup (see my cookbook for a great homemade recipe) or classic yellow mustard or eat them alone. They also freeze well after baking – to reheat, place them in a 300ºF oven for about 15 minutes until thawed and warmed.
PrintCorn Dog Muffins (Grain-Free)
- Yield: Makes about 36 mini muffins
Ingredients
Units
- 2 cups almond flour
- 3 tablespoons coconut flour
- 3 teaspoons baking powder (make sure it’s grain-free)
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons coconut sugar
- 2 large eggs, lightly beaten
- 8 tablespoons unsalted butter or 6 tablespoons ghee, melted and cooled slightly
- 1 cup sour cream (or plain, whole coconut yogurt)
- 1/2 yellow onion, minced
- 8 organic hotdogs, cut into 2-inch pieces
Instructions
- Preheat oven to 375°F and adjust rack to middle position of oven. Butter each cup in a mini-muffin pan. Whisk almond flour, coconut flour, baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture and onions into flour mixture and gently fold all ingredients together. Spoon 1 tablespoon of batter into a muffin cup and then push a piece of hotdog into the center. Repeat with the remaining ingredients. Bake 16-18 minutes, until the muffins are turning golden brown on the edges. Cool for 10 minutes and then carefully transfer the muffins out of the pan and onto a cooling rack. Cool for an additional 10 minutes. Serve.
Nutrition
- Serving Size: 1
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