Vegan Corn Dog Muffins
A simple, fun, creative, and tasty appetizer your party goers are sure to love. Bring back the corn dog in this 100% plant-based and creative way.
Ingredients
- 1 ¼ cups all purpose flour can sub with gluten free 1:1 blend
- 1 cup yellow cornmeal fine or a medium coarse, depending on what you like texture-wise
- 1/3 cup sugar I used an organic cane sugar, however coconut, light brown or golden yellow sugar works well too
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup plant based milk I used soy
- 1 Tbsp apple cider vinegar or sub regular vinegar
- ⅔ cup vegan butter/margarine
- 2 Tbsp maple syrup agave, or vegan honey
- 9 plant based hotdogs cubed (Yves & Lightlife are a few brands that make them)
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly grease a mini muffin tin.
- Boil a pot of water (filled halfway) and cook hotdogs 3-5 minutes. Remove and let cool.
- Sift the flour into a mixing bowl. Add the cornmeal, sugar, baking powder, baking soda and salt. Mix together until thoroughly blended .
- Make buttermilk: Add the apple cider vinegar to the milk and set aside 5 minutes to curdle.
- Add the vegan butter/margarine to a microwave safe bowl. Microwave 20-30 seconds until the butter is melted.
- Add the buttermilk mix and maple syrup/agave/vegan honey to the melted butter. Whisk thoroughly.
- Pour the wet ingredients over the dry ingredients and mix into a batter. Don't over mix. The batter should be airy and fluffy.
- Once hotdogs are cooled, cut each one into 4 equal pieces. Set aside.
- Fill the mini muffin tray with batter (approximately 3/4 full).
- Place a piece of the hot dog into the middle of the mini muffin, pushing down lightly into the batter until the batter rises close to the top and mostly covers the hotdog.
- Bake for 10-12 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool 10 minutes before removing them from the muffin tray and placing them onto a wire cooling rack or tray to cool completely. Enjoy with ketchup, mustard, or a vegan cheese sauce!
Notes
For a fun twist, add some finely chopped jalapeño and vegan cheddar (1/2 cup shreds chopped to make smaller shreds) to the muffins to add another layer of flavour! Or try adding corn niblets (1 cup frozen, fresh, or canned) in replacement (or in addition to) the hotdog.
You can also make these regular size muffins with the hotdog piece (just cut the cooked hotdog into 3 pieces instead of 4), or dice them up and add to the mixture (yields 12 regular muffins).
You can also make these regular size muffins with the hotdog piece (just cut the cooked hotdog into 3 pieces instead of 4), or dice them up and add to the mixture (yields 12 regular muffins).