I am on a never ending mission to make new and fun snacks and lunches for my kiddos. It makes me happy to fill their lunch bags every morning with nutritious whole food that I feel good about. My kids LOVE corn dogs, as do I. I recently saw a new product pop up in the frozen food isle. They are these little mini corn dogs – they are round and gluten free (the coating is mostly corn). I bought some to try. They were good, but the coating was really hard, but I loved how they were bite size! And do you know what else is bite size?….MINI MUFFINS. So I created a very basic almond flour batter as the “corn” and used our favorite grass fed beef dogs to make a fun little snack that isn’t deep fried, isn’t on a sick, but mimics the flavor and essence of a corn dog. My kids gave them a rousing thumbs up, so yay! Another fun idea for their lunch boxes.
- 2 cups Honeyville almond flour (230 grams)
- ½ cup tapioca starch (60 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 2 eggs
- ¼ cup walnut oil (or other light tasting oil)
- ¼ cup water
- ½ teaspoon apple cider vinegar
- 3 to 4 grass fed beef hot dogs
- Preheat oven to 350 degrees.
- Lightly oil mini muffin tins.
- Combine all the dry ingredients, making sure to get out all the almond flour lumps.
- In a separate bowl, combine all the wet ingredients.
- Mix together the wet and dry ingredients and let the batter rest for 5 minutes.
- Cut hot dogs to your preferred length. I cut mine to fit into the little muffin tin.
- Fill each muffin tin with batter and place the cut dog in the middle.
- Bake for 12 minutes.
- Remove from muffin tin and allow the "corn" dogs to cool on a wire rack.
*You can cut the dogs smaller and cover with batter. Or you can add less batter and make the overall corn dog bites smaller.
This recipe was share on the following link parties: Savoring Saturdays, Allergy-Free Wednesday, Thursday Recipe Round-Up.