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5 from 5 votes
Corn Dog Muffins Bites
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Corn Dog Mini Muffins
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Easy to cook dairy-free mini corn dog muffins with homemade cornbread batter for a perfect side dish for chili, snack, breakfast, lunch box, and kid-friendly meal.

Course: Snack
Servings: 32 mini muffins
Author: Ina Wrobel
Ingredients
  • 2 cup chopped chicken franks (about 6 sausages)
  • 1 cup cornmeal
  • 1 cup cup flour
  • 1/2 cup melted dairy-free butter
  • 2 eggs
  • 1 cup dairy-free buttermilk ( 1 cup coconut milk + 2 tbsp lemon juice)
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
Instructions
  1. Preheat oven to 375 deg F. Prepare mini muffin tin, spray with nonstick oil, or brush it with melted butter.
  2. In a mixing bowl, put flour, cornmeal, salt, baking soda, mix it 
  3. In another mixing bowl, whisk the eggs and sugar until light, add melted butter and dairy-free buttermilk, mix it well.
  4. Pour wet ingredient over the dry mix. 
  5. Mix it until all well blended, fold in chopped chicken franks.
  6. Pour a tbsp of dough into muffin tin.
  7. Bake it in the oven for 10-12 minutes until the toothpick comes out clean.
Recipe Notes
  • Use the mini muffin tin for the bite sized snack.
  • Add chopped jalapeno for a little heat.

 

Do you make this Corn Dog Mini Muffins? Take a picture of your delicious meal, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.