To make these fun treats for the kiddos, we simply put pieces of hot dog into a batch of corn bread muffins before baking.
However, I had to think a little harder on these in order to make them allergy-friendly for my family.
And here’s what I came up with.
If convenience and ease is preferred, Jiffy Corn Muffin Mix just happens to be milk and egg free. The directions call for milk and egg, but these can be substituted with an allergy-friendly flax egg and your favorite dairy-free milk.
If homemade cornbread is preferred, we have a homemade cornbread recipe for you to use.
For dairy-free hot dogs, try Hebrew National or Applegate. Check ingredients for yourself, though, as they can always change.
Below is how to make and even freeze these muffins for your next easy lunch the kids will love.
CORN DOG MUFFINS
Mix up the Jiffy or homemade cornbread using your allergy-safe ingredients.
Grease a muffin tin if you aren’t using the 5-star, non-stick USA muffin pan. (affiliate)
Fill each muffin well no more than half full with corn muffin mix.
Cut hot dogs into fourths and press 2 fourths in the center of each muffin.
Bake according to the muffin recipe you are using, Jiffy or homemade.
Serve with ketchup.
TO FREEZE FOR LATER
Bake your muffin corn dogs
Place cooked muffins on a cookie sheet and flash freeze in freezer
Then place frozen corn dogs into a freezer bag or freezer container & store in freezer
Pull out individual corn dogs as you need them. Reheat in oven or microwave.
Hope you enjoy these milk-free and egg-free corn dog muffins as much as we did! Will you actually have any left to freeze?!