Description
Fluffy cornmeal batter bakes into mini golden muffins, each cradling a tender gluten-free hot dog round. Crisp edges yield to a soft interior and savory meaty bite—ideal for lunchboxes or party platters.
Ingredients
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 6 gluten-free hot dogs
Instructions
- Preheat oven to 375°F and grease a 24-cup mini muffin tin.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, beat the milk, egg, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Slice each hot dog into 4 rounds to make 24 pieces.
- Spoon batter into each muffin cup, filling about two-thirds full.
- Press one hot dog round into the center of each muffin.
- Bake for 12 to 15 minutes, until muffins are golden and a toothpick inserted beside a hot dog comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
- If the batter seems too thick, add a splash of milk to reach a scoopable consistency.
- For a dairy-free version, substitute your favorite non-dairy milk.
- Stir in 1/2 cup shredded cheddar cheese for extra flavor before baking.