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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Corn Dog Muffins

Gluten-Free Corn Dog Muffins

August 7, 2016 by Alea Milham 6 Comments

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Gluten-free corn dog muffins recipe
While perusing Pinterest, I saw several different recipes for corn dog muffins. I didn’t pin the recipes because they all contained ingredients my kids couldn’t have, but the idea kept popping up. I decided corn dog muffins would be easy to make gluten-free using my gluten-free cornbread recipe.

Boy am I glad I tried it; my kids love these corn dog muffins! They had not had a corn dog in almost 5 years, so they were thrilled with this gluten-free alternative.

I doubled my gluten-free cornbread recipe and added chopped up turkey dogs. Since they are baked instead of fried in oil, they are lower in fat than traditional corn dogs.

The corn dog muffins freeze well. I froze the muffins and then used them for lunches on busy days. I will be adding this recipe to my batch cooking day.

Gluten-Free Corn Dog Muffins Recipe

Ingredients:

1 1/2 cups corn meal
2 cups brown rice flour
1/2 cup tapioca flour
1 1/4 teaspoon xanthan gum
1/2 cup honey (or sugar)
4 teaspoons baking powder
1 teaspoon salt
2 cups rice milk (or milk)
2 eggs, beaten
1/2 cup oil
6 hot dogs, cut into small pieces

Directions: 

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.

Corndog Muffin Dough gluten-free dairy-free

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.

Gluten-Free Corndog Muffin Recipe (640x427)

 

Gluten-Free Corn Dog Muffins
 
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Author: Alea
Recipe type: Main
Serves: 24
Ingredients
  • 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
Directions
  1. Preheat the oven to 400 degrees. Grease 2 muffin tins or line them with cupcake liners.
  2. Blend all of the dry ingredients in a medium bowl.
  3. Add in the milk, eggs, and oil; stir just long enough to ensure dry ingredients are moist.
  4. Stir in the hot dog pieces.
  5. Pour batter into a greased or lined cupcake pans.
  6. Bake at 400 degrees for 20 – 25 minutes or until an inserted toothpick comes out clean.
3.5.3208

More Gluten-Free Muffin Recipes:

Gluten-Free Pizza Muffins

Gluten-Free Pumpkin Muffins

Gluten-Free Blueberry Muffins

This recipe was originally published on August 4, 2012. The images were updated on August 7, 2016.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Lisa Huff says

    December 18, 2017 at 3:41 pm

    Wow, love it! Looks fabulous!

    Reply
  2. Teresa says

    August 25, 2016 at 6:33 pm

    I have never heard of corn dog muffins before, but I think my husband would be in a little bit of heaven if I would make them for him! Thank you so much for sharing the recipe.

    Reply
  3. Michelle says

    August 23, 2016 at 9:53 pm

    What a great recipe!
    My kids will love it!
    Thanks!
    Michelle

    Reply
  4. Kate says

    August 23, 2016 at 6:36 am

    This would be a great snack or school lunch!
    Thanks for sharing at the Merry Monday link party!
    We hope to see you next week!
    Kate | TheOrganizedDream.com

    Reply
  5. Jess says

    September 10, 2012 at 2:31 pm

    I have the Bob’s Red Mill GF corn bread mix. Would this work for this recipe as well?

    Reply
    • Alea Milham says

      September 10, 2012 at 3:43 pm

      I think it would work well with Bob’s Red Mill corn bread mix.

      Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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