Mini Corn Dog Muffins – Not just for kids!!

Well, it’s State Fair time here in Texas and it got me to thinking of the famous Corny dogs sold there. While I’m not really a fan of those greasy fried dogs on a stick, this version is a little bite more for my taste. Mini Corn Dog Muffins! A fun simple recipe for an occasion. Easily made gluten-free, too!

If you have a favorite cornbread recipe you can use that and adapt it for the muffins here. Or do as I do – take the easy way out and use a Gluten free mix. I used this one from Martha White. Pre-heat oven to 375′. Prepare per package instructions. *NOTE – my package said 400′ but I think that’s to hot for these tiny guys.

This will make apx. 1 1/2 dozen mini dogs.
My mini muffin pan is a mini size LOL!! Most of the mini pans hold three dozen muffins. If I were going to make this for example a buffet party, I would take a trip to Walmart and pick up the larger size.
Use your favorite Gluten free hot dog or vegan dog.Cut dogs into bite size pieces. I used three dogs for my 1 1/2 muffins.
Spray cooking oil spray into the pan. Use a Tablespoon measurer to load the batter in the pan. Fill up 1/2-3/4 full.
Insert the dog pieces in the batter. Make sure the rounded ends are flat side down or they will roll. Believe me I – I watched them fall over and then had to dig them out.
Bake for 13-15 min. Until coked thru and just turning brown. Hint- they are small so you don’t want to over cook them and dry them out.

Let them cool in the pan for 5 minutes. And then use a butter knife to gently remove from the pan.

Serve with spicy mustard  or your favorite dipping sauce.

After completely cooled, you can store these for a day or two in an air tight container and heat in the microwave for 20-30 seconds.

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