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Gluten Free Dairy Free Corn Dog Muffins

Angela Litzinger @ test.angelaskitchen.com
This recipe uses a soaked flour batter, so be sure to start the pre-soak part of the recipe the night before baking.
Servings 18

Ingredients
  

  • The night before your cooking day:
  • 2 cup rice milk with 2 teaspoon lemon juice or cider vinegar
  • 1/2 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • To freeze: Allow to cool completely. Once cool place in gallon freezer bag, remove as much air as possible, seal, label and freeze.
  • To serve: Thaw. Eat at room temperature or reheat.