Vickys Corndog Muffins, GF DF EF SF NF

Name: How to cook Vickys Corndog Muffins, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Corndog Muffins, GF DF EF SF NF

Another version of a corndog, fab for kids parties and plenty of room in the recipe for creativity

Ingredient

Food ration :

24 servings

Cooking time :

30 mins

150 grams

ground flaxseed mixed with 3tbsp water and left to sit to become gelatinous (replaces 1 egg)

1 tbsp

sunflower spread / butter, melted

4-5

Cooking instructions

* Step 1

Preheat the oven to gas 7 / 220C / 425°F and grease or line some regular muffin trays. You can make mini muffins too by using gas 6 / 200 C / 400°F

* Step 2

Combine the corn meal, flour and salt in a mixing bowl. In a separate bowl, combine the milk and vinegar and let stand for 5 minutes before adding the flax mixture

* Step 3

Add the baking powder and baking soda to the wet ingredients, then stir that mixture into the dry ingredients. Let the melted butter cool slightly then add it in stirring constantly. Fill the muffin tins a little more than half full with batter

* Step 4

Cut a hot dog into pieces (small rounds if using mini muffin tins, 1 inch slices if using larger muffin tins). Push a piece of hotdog into the centre of each muffin batter

* Step 5

Bake until the cornbread is done, 12 - 15 minutes for regular sized, around 10 - 12 minutes for mini sized. Let cool in the tin for 10 minutes then remove from the and serve with ketchup and mustard or sour cream, whatever you prefer!