A savory mini hotdog nestled in a sweet golden-yellow, crumbly, hearty quick bread, made with no eggs or dairy. You will love these eggless mini baked corn dog muffins. They are a sweet and salty combination that come together to form a fun-sized twist on the classic corn dog. Bonus- they look like a flower after baking!
Without the hassle of deep frying or the sogginess of microwaving, these eggless mini baked corn dog muffins are a convenient and portable snack, loved by kids and adults all the same.
The bite sized portions give them such versatility when serving. An excellent choice for picnics, appetizers, dinner parties, birthday parties, and even school lunches.
Not only are these mini corn dog muffins easy to make, but quick too! Simply prepare the batter for regular egg free cornbread (click for recipe), and cut small pieces of mini hot dogs to be placed in the center of each muffin cup before baking. As the muffins cook, the quartered hot dog slices open up, much like a flower in bloom.
Additionally, you only need one bowl, making clean up a breeze!
Let’s get started!
How to achieve eggless mini baked corn dog muffins:
-Preheat oven to 400°F. Using a mini muffin tin, add paper liners and spray with oil (or skip liners then grease cups well); set aside.
-Slice mini hot dogs in half along the width/diameter. Then while holding the top (unexposed meat portion), cut straight down the middle lengthwise, rotate and repeat cut so you have 4 even quarters, but still attached at the top. It will sort of resemble an octopus with 4 legs. Repeat with all halves of the hot dogs. Pro tip: USE kitchen scissors for an even quicker way of cutting.
Prepare cornbread batter
In a medium mixing bowl, combine and whisk the dry ingredients: Flour, cornmeal, sugar, baking powder, and salt.
Pour in milk and oil, mix well with spoon until batter comes together.
Batter will be thick.
Evenly distribute batter into mini muffin cups, filling about 3/4 full. I usually have extra batter which can be baked in a round 6 inch shallow baking pan.
Add one piece of the prepared mini hot dog in the center of each muffin cup, with the quartered sides sticking out the top (I.E the octopus legs sticking out of the muffin.)
Bake for 12-14 minutes or until cooked through (internal temp=195-200F), or toothpick comes out clean from cornbread.
Remove to wire rack and allow to cool slightly before serving.
Things that helped in the kitchen for this recipe, and can help you too:
24 cup mini muffin pan from Rachel Ray – amazon or home goods.
Mini baking liners for a mini muffin pan – Wilton brand
Glass mixing bowl set – I love how versatile these bowls are and super easy to clean!
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Eggless Mini Baked Corn Dog Muffins (Dairy free option)
Ingredients
- 1 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1/2 cup granulated white sugar
- 2½ teaspoons baking powder
- 3/4 teaspoon sea salt
- 3/4 cup soy milk* or dairy milk
- 1/4 cup neutral oil* Like avocado oil
- 12 individual mini hot dogs/cocktail wieners cut in half width wise, then into 4ths while joined at top
Instructions
- Preheat oven to 400°F
- Using a mini muffin tin, add paper liners and spray with oil (or skip liners then grease cups well); set aside.
- Slice mini hot dogs in half along the width/diameter. Then while holding the top (unexposed meat portion), cut straight down the middle lengthwise, rotate and repeat cut so you have 4 even quarters, but still attached at the top. (See photos from blog post for clarification.) It will sort of resemble an octopus with 4 legs. Repeat with all halves of the hot dogs. Pro tip: USE kitchen scissors for an even quicker way of cutting.
Prepare cornbread batter
- In a medium mixing bowl, combine and whisk the dry ingredients: Flour, cornmeal, sugar, baking powder, and salt.
- Pour in milk and oil, mix well until batter comes together. Batter will be thick. Evenly distribute batter into mini muffin cups, filling about 3/4 full. I usually have extra batter which can be baked in a round 6 inch shallow baking pan.
- Add one piece of the prepared mini hot dog in the center of each muffin cup, with the quartered sides sticking out the top (I.E the octopus legs sticking out of the muffin…see photos)
- Bake for 12-14 minutes or until cooked through (internal temp=195-200F), or toothpick comes out clean. Remove to wire rack and allow to cool slightly before serving.
Decided to make these for a birthday party snack that was carnival themed. Worked great, thank you!