My kids love these (so does my hubby). I always buy nitrate free hot dogs but I don’t buy them often. They’re still processed and not really healthy. That said – I’m including my favorite gluten free corn muffin recipe. Feel free to pick up a corn muffin box mix (gluten free or not) to shorten your time in the kitchen. Just find a mix that makes about a dozen muffins.
(My corn muffin recipe is adapted from the one linked above.)
Yield: about 12 muffins (more when you’re adding in corn dog ingredients)
Preheat your oven to 375 degrees.
- 1 cup cornmeal
- 3/4 cup rice flour
- 3 tbsp tapioca starch/flour
- 2 tbsp cornstarch
- 1/2 tsp xanthan gum
- 4 tsp baking powder
- 1 tsp salt
- 1 cup milk (I use unsweetened almond milk)
- 1/2 cup canola oil (or butter)
- 2 eggs
- 1/3 cup honey (or sugar)
- 1/2 tsp dough enhancer (OPTIONAL) – I like to add this when I have it, but it’s not necessary. Helps with texture and preserves gluten free baked items)
Mix wet ingredients, slowly add dry ingredients until just mixed. If you just want corn muffins, fill your muffin tins and bake for about 20 minutes or until they reach an internal temp of 190-210 degrees. I LOVE my digital thermometer! Less food wasted and everything is done to perfection. You can buy one like mine, inexpensively, here!
Next to make corndog muffins you simply add in an ingredient (or two).
- one package of your favorite hot dogs (8-10 count)
- 1/2-1 cup cooked broccoli/green beans/peas chopped finely in a food processor and seasoned with salt and pepper – measure before chopping- (OPTIONAL)
Now if you want to sneak in some veggies – this is the time. You know your family and can play around with amounts. But, you don’t have to. I like to get the steam-in-a-bag frozen veggies and food process them before adding. In the featured image – you can tell that I put a decent amount of broccoli in mine.
You can chop up your hotdogs and add them right in, or while you’re making the muffins you can do what I like to do.
Chop up the hotdogs into small pieces, place them on parchment paper and precook them in the oven on 400 degrees for about 20 minutes. This makes them crispy – and they taste a lot better.
Once they cool a bit (sometimes I don’t wait for that) add them to the muffin batter along with any cooked veggies – and give it a mix. Place muffin tins in the oven and bake at 375 degrees for 20-25 minutes.
Serve with fruit, raw veggies and a little ketchup.
Yield: About 16 corndog muffins.
These freeze really well and you can put them in the fridge the night before and by lunch, they’re ready for your kiddos to eat!