Corn Dog Muffins – Dairy and Soy Free

I am not a friend of the traditional corn dog.  I honestly can’t stand corn dogs. 

 However, when Money Saving Mom recently posted that she created corn dog muffins using her World’s Best Honey Cornbread Recipe and all beef hot dogs, I knew I had to make them for my kids.  I made them dairy free and was hesitant to see how they turned out.  Honestly, part of the delight of cornbread is the moist, buttery taste, but I am happy to report that the dairy free version is great; they retained their moistness and flavor and all three of my kids happily gobbled these up.  I surprised myself because I loved these.  I am making another batch this week to put in the freezer.  They make for a great quick meal paired with a veggie.

Corn Dog Muffins – Dairy Free

2/3 cup sugar
1/4 cup canola oil
4 eggs
1/2 cup honey
1-1/3 cup rice milk
2-1/3 cup flour
1-1/2 Tbsp. baking powder
1/2 cup corn meal
1 tsp. salt
6 to 8 all beef hot dogs

-Preheat oven to 400 degrees.  Mix oil and sugar.  Add in eggs, honey and milk and mix well.

-Mix together flour, baking powder, corn meal and salt.  Mix dry ingredients with wet ingredients, being careful not to overmix.  Batter will be lumpy.

-Cut hot dogs into bite size pieces and fold into batter.  (Note:  I have a one and two year old, so I cut the hot dogs into small pieces to prevent choking.  If you don’t have small children, you can do as Money Saving Mom did and just put 1/4 to 1/3 of a hot dog in the center of the batter once the muffins are in the tins.)

-Spray two muffin tins with non-stick cooking spray and fill each with batter.

-Cook in the oven for 15 to 18 minutes.  Enjoy!

Makes 24 muffins.

I shared this post at $5 Dollar Dinners.