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
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.