Gluten-Free Corn Dog Muffins
Author: Alea
Recipe type: Main
Serves: 24
- 1½ cups corn meal
- 2 cups brown rice flour
- ½ cup tapioca flour
- 1¼ teaspoon xanthan gum
- ½ cup honey (or sugar)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups rice milk (or milk)
- 2 eggs, beaten
- ½ cup oil
- 6 hot dogs
- Preheat the oven to 400 degrees. Grease 2 muffin tins or line them with cupcake liners.
- Blend all of the dry ingredients in a medium bowl.
- Add in the milk, eggs, and oil; stir just long enough to ensure dry ingredients are moist.
- Stir in the hot dog pieces.
- Pour batter into a greased or lined cupcake pans.
- Bake at 400 degrees for 20 – 25 minutes or until an inserted toothpick comes out clean.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15423
3.5.3208