Gluten Free Mini Corndog Muffins

So before you do anything, I want you to head over to Amazon and buy the following cookbook: Fast and Simple Gluten-Free by Gretchen Brown, R.D. Because she's one of my bestest friends ever (we met in 6th grade), and the basis for this recipe is from her book! Check out the Butter Rolls on page 115. Gretchen is basically the better and more glamorous version of me. She's tall and statuesque, has this long, thick and stunning brown hair, is a military spouse doing the single parent gig while her husband is deployed for the year, has a straight up GORGEOUS blog (www.kumquatblog.com) and honed her skills working in the Southern Living test kitchens. For real, you guys. SHE IS THE REAL DEAL. I'm like the watered down and much shorter version stumbling along as I go. But I'm totally ok with that because I love her so much -- she's always there for me. Always. So back to the recipe. When G was writing her cookbook, this was the recipe I received for early testing! And I've been making it ever since. It doesn't really have corn in it and I've added a bit of sweetness to it, but it's always reminded me of sweet corn muffins. Add some hot dogs and you've got some kid-friendly treats that work great for lunches, snacks, or anytime yummies. My boys are ALWAYS asking for more food, so these are great to have on hand. I like mine with some good old fashioned mustard to really make it feel like I'm at the fair munching on a corndog. Because junk food is good, y'all.

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Ingredients

1 cup gluten free flour I use Bob's Red Mill
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup 1 stick butter, melted
1 egg
1 tablespoon milk or milk alternative
1/2 cup organic sour cream
1/4 cup maple syrup
About 3-4 hot dogs cut into 1/2 inch slices I use Applegate Grass Fed All Beef Hotdogs

Instructions

Preheat oven to 375 degrees.
Combine flour, baking soda, baking powder, and salt in a bowl.
In separate bowl combine melted butter, milk, sour cream, egg, and maple syrup. Blend with mixer.
Add in flour mixture and blend into wet ingredients until smooth.
Add spoonfuls of batter into mini-muffin tins coated with cooking spray or melted coconut oil. (Use the good stuff! I use Chosen Foods Avocado Oil Spray) Make sure muffin cups are only about half full at this point -- adding the hotdog will fill it up a lot more!
Take cut up hotdogs and push into batter until just the top is showing. This should cause the muffin mixture to raise up to the top of the muffin cup.
Bake for about 15 minutes or until edges brown and a toothpick inserted comes out clean.
Pretend you're at the fair and enjoy! (P.S. This recipes makes about 24 corndog muffins.)