Freezer Corn Dog Muffins {Dairy-Free & Egg-Free}


Original Post 9-12




Over at Money Saving Mom, we are dabbling in Lunch Box Freezer Meals, and I am pumped to be making a milk-free AND egg-free version of the Corn Dog Muffins.





To make corn dog muffins, we simply put pieces of hot dog into a batch of corn bread before baking. Of course these are best done in muffin tins for individual servings that kids adore.

But to make these allergy safe, the ingredients need tweaked a tad.

If convenience and ease is preferred, Jiffy Corn Muffin Mix just happens to be milk and egg free, containing just wheat. Directors call for milk and egg, but these can be done allergy-safe with a flax egg and your favorite dairy-free milk.

If homemade is preferred, check out this homemade cornbread recipe.

For dairy-free hot dogs, try Hebrew National. Check ingredients for yourself, they can change or may not work for you. 


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.

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.  



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9 comments:

Nowheymama said...

We did a version of these, too. They are now the kids' new favorite lunch to pack for school.

Jamie Kaufmann said...

Excellent! Mine became fans once we broke out the ketchup...as always!

Dawn said...

This is awesome! I was going to try and make these from scratch but didn't realize we could use the jiffy corn mix. We like making the jiffy blueberry muffins with soy milk and egg replacer but never thought about trying the corn muffins. I guess I know what I'll be making this weekend :)

Amanda said...

Do you freeze them once they are baked? Sorry but i am new to freezer cooking.

Jamie Kaufmann said...

Hi Amanda,

Well, my picture didn't help since there was no picture of them baked, right!? We ate them too fast!

But yes, bake them first. Then put them on a cookie sheet to freeze them.

Once they are frozen, throw them into a freezer bag. That will keep them from sticking together. You will be able to pull them out one at a time this way.

I hope that helps!

SchrefflerFamily said...

I made these tonight. DELICIOUS! Though I couldn't make the batter stretch to 10 cups :(

Anonymous said...

Thank you for this great recipe. I made it as above with the Jiffy mix and didn't have enough for leftovers so I made the recipe that was on the side of cornmeal container I had. I just substituted the milk and egg. I think both ways turned out great! I will for sure make these again. Thank you so much for all that you do. We are new to the allergy world. My son is allergic to eggs, milk, and peanuts. It really helps to be able to find recipes and tips.

Jamie Kaufmann said...

You are very welcome! So glad it worked!

Samantha said...

After you freeze them how would you heat these up? I haven't done anything like this in the freezer(Just dinners and breakfast sandwhiches) would the microwave be fine for them?