Thursday, March 29, 2012

"Corn"dog mini-muffins

Yeah, yeah, laugh it up. Yes, it's pedestrian. Yes, it's sex with your pants on. Don't care. I like corn dogs.

Hear me out though. It's grain-free faux cornbread -- I used the muffin batter from my "cornbread" stuffing recipe. It's low-carb. And I used nitrate-free organic hot dogs made from grass-fed beef. So, it's a decent compromise. Previously, I had tried making baked corn dogs on a stick, but a lot of the batter fell off in the baking process. So, I decided to go the finger food route and just bake them in mini-muffin trays.

Makes about a dozen

  • About three hot dogs (preferably nitrate-free/grass-fed)
  • 1/3 cup coconut flour (preferably Let's Do Organic brand; it's coarsely-milled and the texture is more cornmeal-like)
  • 1/4 cup butter or ghee, melted
  • 4 eggs, beaten
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • Freshly ground pepper
  1. Preheat oven to 400 F
  2. Trim the ends off of the hot dogs and cut each one into 5 uniform pieces.
  3. Whisk the coconut flour, salt, baking powder, and pepper in a large bowl. In a seperate bowl, combine the melted butter and eggs. Add the wet ingredients to the dry and mix well.
  4. Grease a mini-muffin pan (preferably silicone). Fill each one 3/4 of the way up with batter. Vertically place a hot dog piece in the center of each one.
  5. Bake for about 20-25 minutes or until golden brown. Serve with dipping sauce of choice, such as ketchup or mustard.


Dawna said...

YOU are my hero! I'm tracking down this brand of flour and making these babies just as soon as I can!

Anonymous said...

Brilliant! My boys are drooling waiting for lunch now! :)

Tracy said...

I think I love you right now. I bookmarked the original of this recipe I found online but had yet to make it because of the ingredients. I am so glad you posted this for us, thank you!!

caseyportman said...

I don't hate at fact, I think I'm in love. While I'm not looking to "cheat", it is super great to have some Paleo-i-fied versions of the stuff I used to eat. Printing this recipe, going to make them next week!

Erica said...

@caseyportman, let me know how you like it!

Leea said...

I just made this. Only thing is that the batter only filled six cups. They were good though!

Leea said...

I'm an IDIOT!!! I used regular muffins cups so OF COURSE I only got 6. Sorry!

Anonymous said...

I just made the corn dogs with a twist. I left the hotdogs whole and patted the batter to cover each one on a piece of parchment paper. I then rolled it up and baked for 20 minutes. Then I carefully unwrapped and baked for about 20 minutes longer. all I was missing was the stick.sooooo good.

AnneB said...

I've been making these regularly for the past couple of weeks. Kids LOVE THEM!! I added about a tbsp of honey & wow... Amazing!!

ElCariso said...

I used pieces of breakfast sausage links and dipped them in sugar-free syrup. Tasted like pigs in a blanket - yum!

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