Wednesday, August 29, 2012

Gluten/Dairy Free Corn Dog Muffins (with hidden veggies)




Corn dog muffins have always been a go to for me. I freeze them for lunches and they're a crowd pleaser. I am pleasantly surprised that my first attempt at gluten/dairy/refined sugar free corn dog muffins are delicious and easy. 


Ingredients:
  • 1/2 cup cooking oil (canola works fine)
  • 1/2 cup honey
  • 2 eggs
  • 1 cup homemade non-dairy buttermilk substitute (1 cup almond milk with 1 tsp cream of tartar OR 1tbsp lemon juice OR white vinegar. Let sit 5-8 minutes stirring once)
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1 cup Bob's Red Mill Biscuit/Baking Mix
  • 1/2 tsp salt
  • 6 Oscar Mayer Selects Hotdogs (No nitrates or preservatives) cut into bite sized pieces. Smaller seems to be easier
  • 1/2-3/4 cup steamed SEASONED pureed/very finely chopped broccoli (mine was seasoned with garlic, olive oil, salt, and pepper


Preheat oven to 375

  1. Whisk wet ingredients together. (first four ingredients)
  2. Separately whisk dry ingredients together (next four ingredients)
  3. Stir dry ingredients into wet.
  4. Fold in hot dogs and broccoli
  5. Use 1/3 cup measuring cup to fill approximately 16 muffin cups.
Bake for 18-20 minutes depending on your oven. 

I am very pleased with the results of these! My 21 month old taste-tester approves too!




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