Healthy Corn Dog Muffins
1 tablespoon flaxseed meal
¾ cup unsweetened almond milk
⅓ cup pure maple syrup
⅓ cup unsweetened natural applesauce
3 tablespoons olive or coconut oil
1 teaspoon apple cider vinegar
1 cup whole wheat pastry flour
1 cup yellow cornmeal
1 teaspoon baking soda
¼ teaspoon salt
½ cup GO Veggie! Lactose & Soy Free Cheddar Shreds (or any GO Veggie! shreds of choice)
3 vegetarian or turkey hot dogs, cut into 2-inch long pieces
- Preheat oven to 350 degrees F. Line and 12 cup muffin pan with paper liners then spray the inside of each liner with nonstick cooking spray.
- In a large bowl, whisk together flaxseed meal, almond milk, maple syrup, applesauce, oil and apple cider vinegar until well combined. Gently stir in flour, cornmeal, baking soda and salt until just combined. Fold GO Veggie! Cheddar Shreds in. Divide batter evenly among liners, then press hot dog pieces into the center of each muffin.
- Bake for 17-20 minutes or until muffins are firm and toothpick comes out clean in the middle. Cool 5 minutes before removing and transferring to wire rack to cool completely. Muffins need to be refrigerated once cooled. They also can be frozen for up to 3 months. Serve with ketchup and mustard.