Dr. Kristen Mitteness
Corn Dog Muffins
Updated: Jan 26
I've wanted to figure out how to make corn dogs for a while now. I have a stellar gluten free cornbread recipe, but it doesn't really stick to the hot dog like a real corn bread. And then I saw this recipe from Whole Food for 7 and thought I could mimic it with my own recipe. And it turned out wonderful!
1/2 c corn (I found organic frozen corn at Vita Health)
1/2 c almond flour
1/3 c tapioca flour (or arrowroot)
1/3 c coconut flour
1/3 c corn meal (You could also use corn grits. The only difference is the size of the grind.)
5 eggs (room temperature)
3 T coconut oil
1 T honey
1/4 tsp salt
1/4 tsp baking powder
1 tsp apple cider vinegar
3-4 cooked hot dogs (I get mine from Wildfire Farms)
Preheat the oven to 350F. While it's heating up, put the corn, coconut oil and honey, if it's hard, into an oven safe bowl for 5-10 minutes. Just enough to soften everything. Allow the bowl to cool then add the flours, corn meal and salt. Add the eggs and mix just enough to get all of the ingredients together. Lastly, add the baking powder then pour the apple cider vinegar on the baking powder. This will bubble up. Mix, but don't over mix, to add the bubbles to the batter. This helps it rise nicely.
Place the batter into 12 muffin cups. Chop up the hot dogs and add them to the cups. Bake for 26-30 minutes. The muffins should be firm. Enjoy with ketchup or mustard!