Gluten-Free Corn Dog Muffins

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.

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 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.