Vickys Corndog Muffins, GF DF EF SF NF
Vickys Corndog Muffins, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys corndog muffins, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Corndog Muffins, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vickys Corndog Muffins, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look fantastic.

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. Great recipe for Vickys Jam & Custard Cupcakes, GF DF EF SF NF. The kids find it fun to poke the holes in the cakes to fill them with jam lol. Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys corndog muffins, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Corndog Muffins, GF DF EF SF NF:
  1. Prepare 150 grams yellow cornmeal
  2. Prepare 70 grams gluten-free / plain flour
  3. Prepare 1 tsp salt
  4. Get 360 ml coconut milk (or alternative)
  5. Make ready 1 tbsp white vinegar
  6. Get 1 tbsp ground flaxseed mixed with 3tbsp water and left to sit to become gelatinous (replaces 1 egg)
  7. Take 1 tbsp baking powder
  8. Make ready 1/2 tsp baking soda / bicarb of soda
  9. Get 112 grams sunflower spread / butter, melted
  10. Get 4-5 gluten-free hotdog sausages
  11. Take 2 tbsp maple syrup - optional

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Instructions to make Vickys Corndog Muffins, GF DF EF SF NF:
  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
  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
  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
  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
  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!
  6. You can add chopped bacon, onion, jalepenos or grated cheese if you like, or chop the hotdogs into smaller pieces and mix through the batter
  7. Or go the other way and add a couple spoons of brown sugar or maple syrup for a sweet corndog
  8. If you bake the mini ones they're great as 'jaundiced eyeballs' for halloween as the hotdog piece will rise to the top of the batter
  9. Also good instead of hotdogs are some baked beans, mini meatballs and mac & cheese!

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