These yummy vegan corndog bites take just a few minutes to put together and bake in the oven for a lovely lunch, snack, or party food! A favorite with the whole family.
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!