MIni Corndog Muffins

I found a recipe on Pinterest and then made it my own by changing a few things here and a few things there.  They are not GF but I did use Rice Milk to make them DF for Vanessa.  My husband loved them...a lot...

Ingredients:
3/4 c. Masa Flour
1 c. flour (i prefer whole wheat)
1/4 c. sugar
1/4 c. brown sugar
1 Tbsp. Baking Powder
1/2 tsp. salt
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1 c. Rice Milk (or milk of your choice)
1 egg, beaten
2 Tbsp. Olive Oil
6 hot dogs, cut into 5 pcs. each
1/3 c. shredded cheese (opt)

Directions:
1. Spray a mini muffin pan ( mine has 24 wells in it) with Pam spray.

2. Put all the dry ingredients into a large bowl and mix well.  Add milk, egg, and oil and mix well.  Add cheese and mix.
3. Pour rounded teaspoon full of batter into bottom of each well.  Press 1 piece of hot dog into each well.  Top with another rounded teaspoon full of batter to cover hot dog.
4. Bake at 400° for 15 minutes or until golden brown.  Let sit for 10-15 minutes before removing them from tin and serving.


You can make different variations by adding cumin, taco seasoning, italian seasonings etc.  My family likes them plain.  You could probably use different meats like breakfast links and maybe some maple syrup to make more breakfast like.