I don’t have a new recipe to share with you this week, but I do have a new idea for you. I found this on Pinterest and knew right away I would try making a gluten-free version.
I’m always happy to find a new gluten and dairy free appetizer that is well liked and easy to make. This one is all those things.
To make them proper appetizer size, you need a mini muffin pan (two is best). I have made these as regular sized muffins with several hot dog pieces in them. They turned out fine, and my kids were happy to eat them, but they are not ideal for serving at a party.
While quick breads and batters should normally be baked as soon as possible after you combine the dry and wet ingredients, I made these in two batches. The second batch turned out just as well as the first.
A slender hot dog such as Hebrew National is the best choice for these little muffins. The hot dog displaces some of the batter when you put it in, and a fatter hot dog might take up too much room.
Gluten-Free Corn Dog Mini Muffins
- 1 recipe gluten-free corn bread
- 1 package Hebrew National Beef Franks
Follow the directions at Iowa Girl Eats for making the mini muffins, just be sure to use gluten-free corn bread batter.
I baked mine for 10 minutes and the recipe made 3 1/2 dozen muffins.