Sometimes, a sandwich just isn’t the answer to “What’s for lunch?”
Since going gluten-free, packing a sandwich to take along somewhere isn’t all that enjoyable. If you pack an ice pack with your sandwich, the bread will be cold, crumbly, and will just make for a sad looking sandwich. My answer to that problem is to create savoury muffins. These gluten free Corn Dog Muffins were a huge hit with my kids. I could prepare them ahead of time and freeze them, taking out only what I needed for their lunch. Served with ketchup and mustard, these muffins got the big thumbs-up from my kids.
Gluten Free Corn Dog Muffins
I love that I can make these gluten free Corn Dog Muffins ahead of time and freeze them, taking out only what I needed for their lunch.
Ingredients
- 6 tablespoons butter, melted
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2/3 cup buttermilk
- 3/4 cup cornmeal
- 1/2 cup brown rice flour
- 1/3 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup shredded cheddar cheese
- 4 gluten-free hot dogs, cut into 3/4" slices
Instructions
Preheat the oven to 350 degrees F. Lightly grease your muffin tin.
Whisk together the melted butter, brown sugar, eggs, and buttermilk.
In a separate bowl, whisk together the cornmeal, rice flour, tapioca starch, xanthan gum, baking soda, and salt. Stir in the shredded cheese and sliced hot dogs.
Pour the wet ingredients over the dry ingredients, and stir to combine.
Scoop into prepared muffin tins and bake in preheated oven for 18-20 minutes, or until the tops of the muffins bounce back when gently pressed.
Allow muffins to cool completely before storing in an air tight container. These muffins freeze well.
Looking for more gluten-free muffins to fill those lunch kits? Here’s a few of my kid’s favourites:
Gluten Free Lemon Poppy Seed Muffins
Moist Gluten Free Banana Chocolate Chip Muffins
Gluten Free Raisin Bran Muffins
Gluten Free Pumpkin Cheesecake Muffins
Bryna Bear says
What a great idea! I love this way of having a corn dog without trying to dip the hotdog in batter. Thank you.
Jeanine Friesen says
You’re welcome, Bryna! I hope you enjoy them!
Judy says
Just made our first batch for my daughter’s lunch next week. She used to live for corn dogs so I can tell you she is super excited about these. We split one warm out of the oven. Delish! I cut the hotdogs into cupcake liners to get an even distribution of meat in each one and then put the dough on top. The only problem is that the dough was thicker than I anticipated so it didn’t really mix in. Next time I’ll go ahead and add the dogs to the dough.Thank you for a great lunch box recipe!
Jeanine Friesen says
Thanks for the review, Judy! Yes, the batter will suspend the hot dogs, so best to mix it in . 🙂 Hope your daughter enjoyed them!
robinM61 says
Thanks! I’m going to try these, using masa harina instead of cornmeal (I don’t really like the texture of cornmeal! LOL). These will be on my dinner menu next week…I think I’ll make some homemade soup to go with them!! You rock!
Jeanine Friesen says
Let me know how it works with the masa harina, Robin! Soup would be perfect with them.
Karen says
I just made these with masa harina and had to add quite a lot of extra liquid.
Cdmom says
I love this idea for school lunches. Do you take them out of the freezer right before you pack their lunches?
Jeanine Friesen says
Yes, straight from the freezer to the lunch kit. By lunch they are defrosted and ready to eat. 🙂
Charlotte Purcell says
For dairy free what would you use in place of the buttermilk?
I am new to your site, do you use egg substitutes for egg allergies? I have been using Flax seed mostly but also tried chia seed.
Angela says
Thanks for posting this idea! I was in a total rut tonight for lunches tomorrow, and this will (hopefully) be a welcomed surprise in their lunch boxes tomorrow. 🙂
Jeanine says
Hope the kids liked the, Angela! I know my kids love finding these and the Pizza Muffins in their lunch kits. 🙂