Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys corndog muffins, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Vickys Corndog Muffins, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Vickys Corndog Muffins, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys corndog muffins, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Corndog Muffins, GF DF EF SF NF:

1. Prepare yellow cornmeal
2. Make ready gluten-free / plain flour
3. Get salt
4. Get coconut milk (or alternative)
5. Prepare white vinegar
6. Prepare ground flaxseed mixed with 3tbsp water and left to sit to become gelatinous (replaces 1 egg)
7. Take baking powder
8. Prepare baking soda / bicarb of soda
9. Make ready sunflower spread / butter, melted
10. Take gluten-free hotdog sausages
11. Take maple syrup - optional

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Instructions to make Vickys Corndog Muffins, GF DF EF SF NF:

1. Preheat the oven to gas 7 / 220C / 425°F and grease or line some regular muffin trays. You can make mini muffins too by using gas 6 / 200 C / 400°F
2. Combine the corn meal, flour and salt in a mixing bowl. In a separate bowl, combine the milk and vinegar and let stand for 5 minutes before adding the flax mixture
3. Add the baking powder and baking soda to the wet ingredients, then stir that mixture into the dry ingredients. Let the melted butter cool slightly then add it in stirring constantly. Fill the muffin tins a little more than half full with batter
4. Cut a hot dog into pieces (small rounds if using mini muffin tins, 1 inch slices if using larger muffin tins). Push a piece of hotdog into the centre of each muffin batter
5. Bake until the cornbread is done, 12 - 15 minutes for regular sized, around 10 - 12 minutes for mini sized. Let cool in the tin for 10 minutes then remove from the and serve with ketchup and mustard or sour cream, whatever you prefer!
6. You can add chopped bacon, onion, jalepenos or grated cheese if you like, or chop the hotdogs into smaller pieces and mix through the batter
7. Or go the other way and add a couple spoons of brown sugar or maple syrup for a sweet corndog
8. If you bake the mini ones they're great as 'jaundiced eyeballs' for halloween as the hotdog piece will rise to the top of the batter
9. Also good instead of hotdogs are some baked beans, mini meatballs and mac & cheese!

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