Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys corndog muffins, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Corndog Muffins, GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Vickys Corndog Muffins, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook vickys corndog muffins, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Corndog Muffins, GF DF EF SF NF:

1. Prepare 150 grams yellow cornmeal
2. Get 70 grams gluten-free / plain flour
3. Prepare 1 tsp salt
4. Prepare 360 ml coconut milk (or alternative)
5. Take 1 tbsp white vinegar
6. Make ready 1 tbsp ground flaxseed mixed with 3tbsp water and left to sit to become gelatinous (replaces 1 egg)
7. Make ready 1 tbsp baking powder
8. Make ready 1/2 tsp baking soda / bicarb of soda
9. Prepare 112 grams sunflower spread / butter, melted
10. Prepare 4-5 gluten-free hotdog sausages
11. Prepare 2 tbsp maple syrup - optional

Steps to make Vickys Corndog Muffins, GF DF EF SF NF:

1. Preheat the oven to gas 7 / 220C / 425°F and grease or line some regular muffin trays. You can make mini muffins too by using gas 6 / 200 C / 400°F
2. Combine the corn meal, flour and salt in a mixing bowl. In a separate bowl, combine the milk and vinegar and let stand for 5 minutes before adding the flax mixture
3. Add the baking powder and baking soda to the wet ingredients, then stir that mixture into the dry ingredients. Let the melted butter cool slightly then add it in stirring constantly. Fill the muffin tins a little more than half full with batter
4. Cut a hot dog into pieces (small rounds if using mini muffin tins, 1 inch slices if using larger muffin tins). Push a piece of hotdog into the centre of each muffin batter
5. Bake until the cornbread is done, 12 - 15 minutes for regular sized, around 10 - 12 minutes for mini sized. Let cool in the tin for 10 minutes then remove from the and serve with ketchup and mustard or sour cream, whatever you prefer!
6. You can add chopped bacon, onion, jalepenos or grated cheese if you like, or chop the hotdogs into smaller pieces and mix through the batter
7. Or go the other way and add a couple spoons of brown sugar or maple syrup for a sweet corndog
8. If you bake the mini ones they're great as 'jaundiced eyeballs' for halloween as the hotdog piece will rise to the top of the batter
9. Also good instead of hotdogs are some baked beans, mini meatballs and mac & cheese!

So that is going to wrap this up for this exceptional food vickys corndog muffins, gf df ef sf nf recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!