2largeeggs(about 3 1/2 ounces; 100 grams, out of shell)
1cupmilk(8 ounces; 226 grams)
2tablespoonsolive oil(about 1 ounce; 24 grams)
1( 14-ounce) package package mini-wieners or 8 hot dogs cut into bite-sized pieces
Instructions
Preheat oven to 350°F. Spray two 24-cavity mini-muffin pans with gluten-free cooking spray. Set pan aside.
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.
Drop batter into prepared muffin cavities, about half full. Press mini-wiener or hot dog piece into the center of each muffin.
Bake until muffins are golden brown, about 20 minutes. Remove muffins from the pan and serve.