Corn Doggie Muffins
All the fun of corn dogs without the deep fryer! We took our favorite whole grain cornbread recipe, added little pieces of veggie dogs, and turned it into a tray of hearty, golden muffins. A little honey, a little mustard, or BOTH ... because why choose?
Categories: Dairy Free, Dinner
Ingredients:
- 2 cups Whole Grain Spelt Flour
- 2 cups Corn Meal
- 3 TBL Sugar
- 1 tsp Sea Salt
- 2 TBL Baking Powder
- 2.5 Cups Unsweetened Soy Milk
- 4 Eggs
- .5 Cup Olive Oil
- 4 TBL Melted Butter or Vegan Margerine
- 2 Packages Veggie Hot Dogs Cut into thirds
Directions:
• Preheat oven to 350°F. Lightly oil a standard 12-cup muffin pan and a tray of mini muffin molds.
• Cut each Lightlife veggie dog into thirds and set aside.
• In a large mixing bowl, combine the spelt flour, cornmeal, sugar, sea salt and baking powder.
• In a separate bowl, whisk together the soy milk, eggs, vegetable oil and melted butter.
• Fold the wet ingredients into the dry mixture, stirring just until combined. Fold in the drained corn.
• Divide the batter among 12 large muffin cups, filling each approximately three-quarters full.
• Press three pieces of veggie dog into the top of each large muffin, leaving the cut ends visible. They make the cutest little corn dog muffins!
• Use the remaining batter to fill a tray of mini muffin molds, leaving these plain.
• Bake the large muffins for approximately 25–30 minutes, until golden brown and cooked through. The veggie dogs should be heated through as well.
• Bake the plain mini muffins for approximately 12–16 minutes, checking early since they will cook much faster than their larger cousins.
• Allow to cool in the pans for a few minutes before removing.
Lovely served warm with a drizzle of honey, a squirt of mustard, or both!
Because sweet cornbread and tangy mustard are surprisingly good friends.