Easy Egg & Dairy Free Mini Corn Dog Muffins for the Kids’ Table
Servings Prep Time
24Mini Muffins 20Minutes
Cook Time
30Minutes
Servings Prep Time
24Mini Muffins 20Minutes
Cook Time
30Minutes
Ingredients
Instructions
  1. In small container mix flax seed meal with warm water and let sit for 5-10 minutes. It will rise and seem fluffy.
  2. In a medium bowl stir together Jiff mix, Soy Milk, and flax seed meal mixture. Batter will be lumpy. Let rest for 10 minutes.
  3. Grease mini muffin pans well or line with mini cupcake liners.
  4. Cut Hot Dogs in 8 sections along the length. Each piece should reach just below the rim of the mini cupcake when placed in the pan standing up.
  5. Fill each cup about halfway and press a hot dog section in the middle of each. Hot dog section should be standing up.
  6. Drop a small amount of batter on top of each hot dog. Spread it to the sides as close as possible.
  7. Bake in 400 degree oven for 28 minutes or until golden brown.
  8. Cool and serve or freeze in ziplock freezer bags.
  9. If you don’t have egg or dairy allergies you can make these using 1 egg and 1/3 cup milk as directed on the Jiff Mix box.
Recipe Notes

For parties put several muffins in a paper cup or other container and top with a cute party pick or other small decoration.



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