Vickys Corndog Muffins, GF DF EF SF NF
Vickys Corndog Muffins, GF DF EF SF NF

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, vickys corndog muffins, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Corndog Muffins, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Vickys Corndog Muffins, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have vickys corndog muffins, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Corndog Muffins, GF DF EF SF NF:
  1. Take 150 grams yellow cornmeal
  2. Make ready 70 grams gluten-free / plain flour
  3. Make ready 1 tsp salt
  4. Prepare 360 ml coconut milk (or alternative)
  5. Make ready 1 tbsp white vinegar
  6. Take 1 tbsp ground flaxseed mixed with 3tbsp water and left to sit to become gelatinous (replaces 1 egg)
  7. Get 1 tbsp baking powder
  8. Get 1/2 tsp baking soda / bicarb of soda
  9. Make ready 112 grams sunflower spread / butter, melted
  10. Make ready 4-5 gluten-free hotdog sausages
  11. Take 2 tbsp maple syrup - optional
Steps to make 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!

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