Are you looking for recipe inspiration? Vickys Corndog Muffins, GF DF EF SF NF special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Vickys Corndog Muffins, GF DF EF SF NF What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Vickys Corndog Muffins, GF DF EF SF NF, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Vickys Corndog Muffins, GF DF EF SF NF delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Vickys Corndog Muffins, GF DF EF SF NF is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Corndog Muffins, GF DF EF SF NF estimated approx. 30 mins.

Well, this time, let's try it, and vary the Vickys Corndog Muffins, GF DF EF SF NF yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Vickys Corndog Muffins, GF DF EF SF NF using 11 ingredient type and 9 manufacturing steps. Here's how to make the dish.

Another version of a corndog, fab for kids parties and plenty of room in the recipe for creativity

Ingredients and spices that need to be prepared to make Vickys Corndog Muffins, GF DF EF SF NF:

1. 150 grams yellow cornmeal
2. 70 grams gluten-free / plain flour
3. 1 tsp salt
4. 360 ml coconut milk (or alternative)
5. 1 tbsp white vinegar
6. 1 tbsp ground flaxseed mixed with 3tbsp water and left to sit to become gelatinous (replaces 1 egg)
7. 1 tbsp baking powder
8. 1/2 tsp baking soda / bicarb of soda
9. 112 grams sunflower spread / butter, melted
10. 4-5 gluten-free hotdog sausages
11. 2 tbsp maple syrup - optional

Steps to make a 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!