This is a kid-pleaser. I can't find vegetarian corn dogs locally and they are my son's very favorite food. This is a little healthier and of course, meat-free. Vegetarian hot dogs aren't the most delicious things on the planet, but I truly do enjoy them baked into corn muffins. They have a better texture than when you just heat them up and throw them on a bun.
Ingredients:
1/4 cup + 2 tbsp cornmeal
1/2 cup all-purpose flour
1/8 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup non-dairy milk
1/8 cup canola oil
Vegan soy hot dogs (I use 4, but you can use more or less)
Preheat oven to 400*. Grease a muffin tin. Mix all dry ingredients. Stir in remaining ingredients, except hot dogs. Slice hot dogs lengthwise, then in chunks. Mix hot dogs into the batter. Scoop batter into muffin cups, about 3/4 full. Bake 15-18 minutes.
1/4 cup + 2 tbsp cornmeal
1/2 cup all-purpose flour
1/8 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup non-dairy milk
1/8 cup canola oil
Vegan soy hot dogs (I use 4, but you can use more or less)
Preheat oven to 400*. Grease a muffin tin. Mix all dry ingredients. Stir in remaining ingredients, except hot dogs. Slice hot dogs lengthwise, then in chunks. Mix hot dogs into the batter. Scoop batter into muffin cups, about 3/4 full. Bake 15-18 minutes.
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