So the other day while cruising Pinterest I kept seeing all of these delicious looking mini corn dog muffins and I decided to make a gluten free version. Man are they easy...and tasty!
Bob's Red Mill Gluten Free Corn Bread Mix
1 cup luke warm water
1/2 cup Plain Greek Yogurt
1/3 cup melted butter
10 Nathans Brand Hot Dogs
Makes approximately 48 mini corn dog bites.
Preheat oven to 375.
Grease a mini muffin tin with cooking spray. Cut up each hot dog into 5 pieces. Mix the water, yogurt, and melted butter and eggs until well combined. Pour into a bowl with the whole bag of Bob's Red Mill GF corn bread mix. Mix with an electric mixer for 30 seconds until well combined. Then scoop 1 Tbs into each mini muffin tin, then put a hot dog in the middle of each tin.
Bake for 12-15 minutes at 375 until slightly brown around the edges.
Dip in ketchup and mustard and enjoy! (I know these aren't pretty, but I have 4 kids and knew they would be gone in about 30 seconds, so why bother? P.S. I was right.)