Easy to Prepare Quick Vickys Corndog Muffins, GF DF EF SF NF for Lunch Food

Vickys Corndog Muffins, GF DF EF SF NF,

Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, vickys corndog muffins, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Corndog Muffins, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It's simple, it's fast, it tastes yummy. They are fine and they look fantastic. Vickys Corndog Muffins, GF DF EF SF NF is something that I've loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys corndog muffins, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Corndog Muffins, GF DF EF SF NF:

1. {Make ready 150 grams of yellow cornmeal.
2. {Make ready 70 grams of gluten-free / plain flour.
3. {Take 1 tsp of salt.
4. {Get 360 ml of coconut milk (or alternative).
5. {Get 1 tbsp of white vinegar.
6. {Make ready 1 tbsp of ground flaxseed mixed with 3tbsp water and left to sit to become gelatinous (replaces 1 egg).
7. {Get 1 tbsp of baking powder.
8. {Take 1/2 tsp of baking soda / bicarb of soda.
9. {Make ready 112 grams of sunflower spread / butter, melted.
10. {Take 4-5 of gluten-free hotdog sausages.
11. {Get 2 tbsp of 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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