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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