Whip up a batch of these mini vegan corndog muffins and 30 minutes later you’ll be everyone’s kitchen hero!! They are the perfect party or snack food and fabulous served alongside a hearty soup for lunch!
Perhaps some might designate these lovely little baked corndogs as ‘kid’ food – but I guess that makes me a kid (again!) because I just love them! Parties are the perfect excuse to make them and I certainly take advantage of that!! “Honey, don’t you want mini corndogs for your birthday??”
What you’ll need for making these mini corndogs:
- a mini-muffin tin (or you can make 10 larger muffins)
- vegan hot dogs
- cornmeal
- flour
- baking powder
- non-dairy milk
- flaxseed meal
How to make mini Vegan Corndogs:
Start by measuring cornmeal, flour, flaxseed meal, baking powder, sugar, and salt into a medium sized mixing bowl.
Use a whisk to mix the dry ingredients together to be sure that everything is evenly distributed.
Mix oil and non-dairy milk together in a measuring cup and then pour into dry ingredients.
Use a whisk or a spoon to mix everything together just until there are no dry spots.
Now spoon a heaping tablespoon full of batter into each mini-muffin spot.
Next, lightly press 1” inch slice of a hot dog into the center of the corndog muffin.
(I use 6 hot dogs, cut into 4 pieces each.)
Bake at 350 degrees Fahrenheit for 20-25 minutes.
Remove corndogs from mini-muffin pan and let cool for a few minutes before devouring!
Favorite toppings for vegan corndogs:
- ketchup
- mustard
- vegan ranch
- vegan mayo
- Vegan Nacho Cheese
Too many for you to eat all at once?
Store your vegan corndogs in the refrigerator for up to one week, and in the freezer for up to 3 months!
Re-warm in the oven for a crispy crust, and in the microwave for a quick fix!
Hope you enjoy making (and especially eating!!) these yummy little corndog bites!
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Vegan Corndog Bites
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup organic sugar
- 1 Tbsp flaxseed meal
- 1 Tbsp baking powder
- 1 tsp salt
Wet Ingredients:
- 1 cup non-dairy milk
- 1/4 cup vegetable oil or other neutral-flavored oil
Instructions
- Preheat oven to 350 degrees and spray mini muffin pan with pan spray or brush with oil.
- Measure ingredients into medium sized mixing bowl, and mix together.
- Measure oil and non-dairy milk together in a mixing cup. Mix together and add to dry ingredients.
- Use a whisk or a spoon to mix batter together until no dry areas remain.
- Spoon approximately one heaping tablespoon of batter into each muffin well.
- Add 1'' pieces of vegan hot dogs to the center of each corn dog muffin, lightly pressing it into the batter. (I use 6 vegan hot dogs, cut into 4 pieces each.)
- Place in the oven and bake for 20-25 minutes or until light golden brown.
- Remove from muffin tin and let cool on a wire rack for a few minutes! Enjoy!!
Notes
Favorite toppings for vegan corndogs:
- ketchup
- mustard
- vegan ranch
- vegan mayo
- vegan nacho cheese sauce
Too many for you to eat all at once?
Store your mini vegan corndogs in the refrigerator for up to one week, and in the freezer for up to 3 months! Re-warm in the oven for a crispy crust, and in the microwave for a quick fix!Nutrition
