Gluten-Free Corn Dog Muffins

By weavincanuck

Ingredients

• 1 1/2 cups corn meal
• 2 cups brown rice flour
• 1/2 cup tapioca flour
• 2 teaspoon xathan gum
• 1/2 cup honey (or sugar)
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups rice milk (or milk)
• 2 eggs, beaten
• 1/2 cup oil
• 6 hot dogs

Preparation

Step 1

Blend all of the dry ingredients.
Add in the milk, eggs, and oil; stir just long enough to ensure dry ingredients are moist.
Stir in the hot dog pieces.
Pour batter into a greased or lined cupcake pans.
Bake at 400 degrees for 20 – 25 minutes or until an inserted toothpick comes out clean.