Corn Dog Muffins, Gluten Free Dairy Free

by angelaskitchen on September 11, 2009

My kiddos love to find these savory muffins in their lunch boxes.  I hope you like them, too!


Printable recipe card with multiple batches for freezer cooking.

Gluten Free Dairy Free Corn Dog Muffins
This recipe uses a soaked flour batter, so be sure to start the pre-soak part of the recipe the night before baking.
Recipe type: gluten free, dairy free, bread, quick breads, muffins
Serves: 18
  • The night before your cooking day:
  • 2 cup rice milk with 2 teaspoon lemon juice or cider vinegar
  • ½ cup olive oil
  • 6 tablespoons maple syrup
  • 4 cups corn
 polenta or coarse ground corn meal
  • On your cooking day, add:
  • 4 eggs
  • 1 Tablespoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon salt
  • 8 gluten and dairy free hotdogs diced
  1. On the night before baking, place rice milk, lemon juice, olive oil, maple syrup and corn polenta or coarse ground corn meal into blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium. Let sit covered on counter overnight.
  2. The next day when you are ready to bake, add eggs, baking powder, baking soda, and salt mixing everything until well blended. Stir in the hotdog pieces.
  3. Pour batter immediately into well greased muffin pan or use paper liners for the muffins. Bake at 350 degrees F (175 degrees C) 15-20 minutes or until knife or toothpick comes clean out of center.
  4. To freeze: Allow to cool completely. Once cool place in gallon freezer bag, remove as much air as possible, seal, label and freeze.
  5. To serve: Thaw. Eat at room temperature or reheat.


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