Gluten-Free Mini Corndog Muffins
Try this Gluten-Free Mini Corndog Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 36
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons olive oil
- 2 large eggs
- 1 tablespoon baking powder
- 1/4 teaspoon xanthan gum
- 1/2 cup sweet rice flour
- 1/2 cup white rice flour
- 1 cup finely ground gluten-free cornmeal (i used bob's r
- 1 cup milk or dairy-free milk
- one 14-ounce package mini-wieners or 8 hot dogs cu about 1/2-inch thick coins
- Carbohydrate 4.14326398148148 g
- Cholesterol 24.3951388888889 mg
- Fat 1.1022569213767 g
- Fiber 0.112245374820851 g
- Protein 1.22671770833333 g
- Saturated Fat 0.391217789362955 g
- Serving Size 1 1 muffin (18g)
- Sodium 15.8861018518535 mg
- Sugar 4.03101860666063 g
- Trans Fat 0.138424178242918 g
- Calories 32 calories
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, milks, 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.
