Get ready to revolutionize your snack game with these irresistible Corndog Mini Muffins that are completely corn-free! Imagine biting into a perfectly golden, bite-sized treat that combines the classic corndog flavor with a healthier, gluten-free twist. These mini muffins are not just a snack; they're a culinary adventure that will have both kids and adults begging for more. Whether you're looking for a quick breakfast, a party appetizer, or a satisfying midday nibble, these mini muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Corn Free
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey
- 3 eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 cup hot dogs, chopped
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it with cooking spray or lining it with muffin liners.
- In a large mixing bowl, combine 1 cup of almond flour, 1/2 cup of coconut flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix well to ensure that all the dry ingredients are evenly distributed.
- In a separate bowl, whisk together 1/4 cup of honey and 3 eggs until well combined. Gradually add 1/2 cup of milk (dairy or non-dairy) to the mixture, continuing to whisk until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be thick but pourable.
- Fold in 1 cup of chopped hot dogs into the batter, ensuring they are evenly distributed throughout the mixture.
- Using a spoon or a small ice cream scoop, fill each muffin cup about 3/4 full with the batter.
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and allow the corndog mini muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. These corndog mini muffins can be enjoyed on their own or with your favorite dipping sauces.
Tips
- Make sure your ingredients are at room temperature for better mixing and consistent texture.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until the ingredients are combined.
- For extra flavor, try using different types of hot dogs like turkey, beef, or even vegetarian options.
- If you want a crispier top, brush the muffins with a little melted butter before baking.
- These muffins freeze beautifully! Store in an airtight container for up to 1 month and reheat in the oven for a quick snack.
- Experiment with dipping sauces like mustard, ketchup, or a spicy aioli to elevate your mini muffin experience.
- Use a silicone muffin pan for easier removal and cleanup.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 55mg
