This recipe uses a soaked flour batter, so be sure to start the pre-soak part of the recipe the night before baking.
Author Angela Litzinger @ test.angelaskitchen.com
The night before your cooking day:
2cuprice milk with 2 teaspoon lemon juice or cider vinegar
4cupscorn polenta or coarse ground corn meal
On your cooking dayadd:
8gluten and dairy free hotdogs diced
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.
Gluten Free Dairy Free Corn Dog Muffins —https://angelaskitchen.com/2009/09/11/gluten-free-dairy-free-corn-dog-muffins/