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Gluten-Free Corn Dog Muffins | GlutenFreeBaking.com

Gluten-Free Mini Corndog Muffins

Use mini-wieners or cut regular hot dogs into bite-pieces for this easy recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36 muffins
Author GlutenFreeBaking.com

Ingredients

  • 1 cup finely ground gluten-free cornmeal (4 ounces; 113 grams)
  • 1/2 cup white rice flour (2 ounces; 56 grams)
  • 1/2 cup sweet rice flour (2 ounces; 56 grams)
  • 1/4 cup granulated sugar (1 3/4 ounces; 50 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 2 large eggs (about 3 1/2 ounces; 100 grams, out of shell)
  • 1 cup milk (8 ounces; 226 grams)
  • 2 tablespoons olive oil (about 1 ounce; 24 grams)
  • 1 ( 14-ounce) package package mini-wieners or 8 hot dogs cut into bite-sized pieces

Instructions

  1. Preheat oven to 350°F. Spray two 24-cavity mini-muffin pans with gluten-free cooking spray. Set pan aside.
  2. In a medium bowl, whisk together the cornmeal, white rice flour, sweet rice flour, sugar, baking powder, salt, and xanthan gum. Add eggs, milk, and olive oil. Whisk until smooth.

  3. Drop batter into prepared muffin cavities, about half full. Press mini-wiener or hot dog piece into the center of each muffin.
  4. Bake until muffins are golden brown, about 20 minutes. Remove muffins from the pan and serve.