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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys corndog muffins, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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To begin with this recipe, we must prepare a few components. You can cook vickys corndog muffins, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Corndog Muffins, GF DF EF SF NF:
  1. Make ready 150 grams yellow cornmeal
  2. Make ready 70 grams gluten-free / plain flour
  3. Take 1 tsp salt
  4. Take 360 ml coconut milk (or alternative)
  5. Prepare 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. Make ready 1 tbsp baking powder
  8. Make ready 1/2 tsp baking soda / bicarb of soda
  9. Prepare 112 grams sunflower spread / butter, melted
  10. Prepare 4-5 gluten-free hotdog sausages
  11. Prepare 2 tbsp maple syrup - optional

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Steps 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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