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Vickys Corndog Muffins, GF DF EF SF NF
Vickys Corndog Muffins, GF DF EF SF NF

Before you jump to Vickys Corndog Muffins, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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These sorts of changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil, for example, is loaded with monounsaturated fats which are essentially good fats that fight the effects of bad cholesterol. Olive oil also is a good source of vitamin E which is good for your skin, among other things. Although you may already consume a lot of fruits and vegetables, you might want to consider how fresh they are. Organic foods are a superb choice and will reduce any possible exposure to deadly pesticides. If you can find a good local supplier of fresh fruit and leafy greens, you can also ingest foods that have not lost their nutrients due to storage or not being picked at the right time.

Obviously, it’s easy to begin incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to vickys corndog muffins, gf df ef sf nf recipe. To cook vickys corndog muffins, gf df ef sf nf you only need 11 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Vickys Corndog Muffins, GF DF EF SF NF:
  1. Prepare 150 grams yellow cornmeal
  2. You need 70 grams gluten-free / plain flour
  3. Provide 1 tsp salt
  4. Take 360 ml coconut milk (or alternative)
  5. Get 1 tbsp white vinegar
  6. Take 1 tbsp ground flaxseed mixed with 3tbsp water and left to sit to become gelatinous (replaces 1 egg)
  7. You need 1 tbsp baking powder
  8. Get 1/2 tsp baking soda / bicarb of soda
  9. Prepare 112 grams sunflower spread / butter, melted
  10. Take 4-5 gluten-free hotdog sausages
  11. Get 2 tbsp maple syrup - optional
Instructions to make Vickys Corndog Muffins, GF DF EF SF NF:
  1. Preheat the oven to gas 7 / 220C / 425°F and grease or line some regular muffin trays. You can make mini muffins too by using gas 6 / 200 C / 400°F
  2. Combine the corn meal, flour and salt in a mixing bowl. In a separate bowl, combine the milk and vinegar and let stand for 5 minutes before adding the flax mixture
  3. Add the baking powder and baking soda to the wet ingredients, then stir that mixture into the dry ingredients. Let the melted butter cool slightly then add it in stirring constantly. Fill the muffin tins a little more than half full with batter
  4. Cut a hot dog into pieces (small rounds if using mini muffin tins, 1 inch slices if using larger muffin tins). Push a piece of hotdog into the centre of each muffin batter
  5. Bake until the cornbread is done, 12 - 15 minutes for regular sized, around 10 - 12 minutes for mini sized. Let cool in the tin for 10 minutes then remove from the and serve with ketchup and mustard or sour cream, whatever you prefer!
  6. You can add chopped bacon, onion, jalepenos or grated cheese if you like, or chop the hotdogs into smaller pieces and mix through the batter
  7. Or go the other way and add a couple spoons of brown sugar or maple syrup for a sweet corndog
  8. If you bake the mini ones they're great as 'jaundiced eyeballs' for halloween as the hotdog piece will rise to the top of the batter
  9. Also good instead of hotdogs are some baked beans, mini meatballs and mac & cheese!

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