Tuesday, October 23, 2012


Yup, you read that right. Corn dog muffins.  They taste like corn dogs but they eat like muffins.  I am the world's coolest child care provider when I make these! : )  Actually, my hubby loved them, too!

1 package of Jiffy corn bread mix
1 egg replacer (I use 1 T. ground flax in 1/4 c. water)
1/3 cup unsweetened soy milk
2 T. melted vegan butter or oil
1 T. agave nectar or maple syrup

Preheat oven to 375 degrees.  Mix everything together to make a batter.

Add to the batter:
3-4 vegan hot dogs, cut up
1 cup corn (frozen or fresh, or canned if drained)

Spray muffin tins with non-stick cooking spray.  Fill tins 3/4 full.  Bake about 18-20 minutes (using frozen corn make take a little longer).  Serve with a drizzle of mustard and/or ketchup on top.

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