During my second trimester when I was pregnant with Ellie, I had this week where I became weirdly obsessed with a corndog craving that wouldn't go away. I remember driving down 400 S. in SLC, and nudging Bryson saying, "Pleeeeeeease can we stop at Crown Burger to get a corn dog!?" This isn't something I normally crave, and Bryson laughingly obliged. Sure enough, although it curbed my craving in the moment, it left me feeling super sick afterward. I've been on the hunt for a healthier alternative ever since, and I believe I've found it! Because who doesn't love a good corndog. We're all just kids stuck in grown-up bodies, right!? It has my stamp of approval, from adulthood, to toddlerhood.
Give it a try!
Yields 9 large muffins, or 18-20 mini muffins
1/2 cup almond milk
2 Tbsp. raw honey
2 Tbsp. coconut oil
1/2 tsp. apple cider vinegar
1 1/4 cups blanched almond flour
1/2 tsp. tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. coconut flour (measure this out really well!)
3 grass-fed all-beef hot dogs, cut into 1-inch slices
ketchup for serving **optional
1. Preheat oven to 350 degrees. Lightly grease your mini muffin pan or regular muffin pan.
2. Combine all ingredients, except for coconut flour, in a blender. Blend on medium speed for 30 seconds until smooth. Add coconut flour and blend on medium for another 30 seconds until smooth.
3. If you are doing mini muffins, scoop about 1 Tbsp. of the batter into each muffin cavity and place one hot dog piece in each. If you're using the large muffin pan, scoop 2 Tbsp. of batter into each cavity and stick 2 hot dog pieces in each.
4. Bake for 25 minutes, or until golden brown. Cool slightly before serving. Enjoy while warm, and dunk in some ketchup if you desire. ;)
**These can also be stored in an airtight container or bag in the freezer for up to 3 months! To reheat, bake in oven at 400 degrees for 15 minutes.
Some slight modifications from @againstallgrain.
Her cookbook is amazing. Check it out.