These taste just like a corn dog, however they’re easier to make. All you need to do is make the batter and bake it in the oven. It’s quick and easy. In addition, this recipe is freezer-friendly and great to pack in a lunchbox. Please note: sausages are considered a choking hazard for children under the age of 4. Here I quartered the sausages first. Then I diced them into small pieces. Please feel free to dice them even smaller, if needed. 
Served in the Bumkins Lavender Silicone Grip Dish with hummus and carrots. Along with kiwi and mango. 
Mini Corn Dog Muffins
Recipe by AstghikServings
4
servingsPrep time
15
minutesCooking time
15
minutes
Ingredients
- 1/2 cup yellow cornmeal
- 1/2 cup all purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons flaxseed meal
- 4 tablespoons coconut sugar
- 1/4 cup of oil, I used avocado oil
- 1/2 cup whole milk
- 1 large egg
- 3 sausages (quartered and diced into small pieces), I used organic uncured beef hot dog without any nitrates or nitrites
Directions
- Preheat the oven to 375F
- To a bowl, add the cornmeal, all purpose flour, baking soda, flaxseed meal, and the sugar. Mix to combine and set it aside.
- To a separate bowl, add the egg and whisk. Add the milk and oil. Mix in a whisking motion to combine.
- Add the egg mixture (wet ingredients) to the dry ingredients. Mix to combine.
- Quarter the sausages lengthwise and dice them into small pieces. Add the diced sausages to the batter and gently fold them in.
- Use a tablespoon measure to scoop the mixture into a greased mini muffin pans (I used a silicone muffin pan).
- Bake for 15 minutes or until the center has set and a toothpick comes out clean when inserted in the center.
- Allow to sit in the pan to slightly cool. Then transfer it to a wired rack to cool completely.
