Food & Drink Magazine

Vegan Corndog Muffins

By Chuck Underwood @brandnewvegan

Ever wondered what would happen if you combined my Smoky Vegan Carrot Dogs with homemade Cornbread Muffins?  Pure Vegan Corndog magic, that’s what.  If you thought corndogs were a thing of the past – think again.

vegan corndog muffins

I get it, they don’t really LOOK like a corndog do they?

But after just one taste, you won’t much care what they look like, as long as you have plenty of mustard to dip these babies into.

And I can almost hear the comments now…  “If you’re Vegan, why would you even WANT a corndog?!”

Here’s the simple answer.  I liked them.  

Come on, fess up – who didn’t love going to the State Fair and getting a corndog?   I know I did.

And…as popular as my Carrot Dogs seem to be right now,  I’d say there will be a lot of others who did as well.

And if I can provide them with a healthier version?   Without the chemicals, or saturated fat, cholesterol or animal cruelty…..?

Then I would say mission accomplished. 

Will you like these Vegan Corndogs?

  • If you used to like hot dogs you’ll probably like these.
  • If you used to like sweet cornbread muffins you’ll probably like these.

And if you like both of those flavors all combined together in a convenient hand-held package….

You’re going to absolutely LOVE them!  

Ready for a treat?

Ok – let’s go make some Vegan Corndogs.

Vegan Corndog Muffins

Vegan Corndog Muffins

Vegan Corndog Muffins | Brand New Vegan

Ok first we’re going to need some ‘hotdogs’.

Here is my link to my Smoky Vegan Carrot Dogs where you can either cook them on your stove and let them marinate overnight or…. use your Instant Pot Pressure Cooker and have them ready in just 3 minutes (although I still recommend you continue to marinate them for at least an hour or two for maximum hot dog flavor).

I’d cook the entire recipe of 6-8 dogs so you’ll have leftover Carrot Dogs for later.  You won’t use that many for the Corndogs – but still, nice to have leftovers.

You’ll also need something to cook the muffins in, and I used my wife’s little mini muffin tins, which were perfect.

You can use a regular cupcake/muffin tin if that’s all you have, but you’ll have a lot more bread than you do corndog….just sayin’.

Here are some Amazon Links to both my Instant Pot and my Muffin Tins if you are interested.

I cannot recommend the IP (instant pot) enough, especially during this hot weather.  Easy to use, easy to clean, and it doesn’t heat up your kitchen.

These are affiliate links so if you do buy one I will receive a small commission.

Now for the batter….

In a large bowl we’re going to mix 1 cup of cornmeal, 1 cup of bread flour, 2 tsp of baking powder, some salt, dry mustard powder, garlic powder and onion powder.  All the exact amounts are in the recipe box below.

Whisk until thoroughly mixed and then set aside.

Next, we make a flax egg by mixing 3 Tablespoons of very hot water with 1 Tablespoon of Flaxseed meal  (or use Flax Seeds and grind them in an old coffee grinder).  Let that sit and gell for a minute and then add that to the dry ingredients along with ¼ cup Maple Syrup.

Mix thoroughly as if you were cutting in butter or shortening to make biscuits.

Finally, add 2 teaspoons of Apple Cider Vinegar to 1 cup of Unsweetened Almond Milk and mix.  Let THAT sit for a minute or two to curdle the buttermilk, and then stir that into the mix.

Mix the batter thoroughly until completely smooth.

Add the batter to your muffin cups until just level (use paper muffin liners if you want), and then place a piece of carrot dog right in the center  (I cut my carrot dog pieces to just stick out a tiny bit).

Bake in a 375° F oven for about 20 minutes.

If you’re using the old-fashioned tin muffin pans – allow the muffins to cool for a bit before trying to remove them, then they should just pop right out.

Serve with your favorite condiment.

As much as I love Ketchup on my Carrot Dogs, I personally HAVE to use gold old-fashioned yellow mustard on my Vegan Corndogs.  It’s just a must.

Hope you enjoy this tasty treat and if you do make them, please leave a comment.

Until next week – Keep On Cookin’!

brandnewvegan

Vegan Corndog Muffins

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Vegan Corndog Muffins

Vegan Corndog Muffins

5 from 1 reviews
  • Author: Chuck Underwood
  • Vegan Corndog Muffins
    Yield:
    18-20 Muffins
  • Vegan Corndog Muffins
    Category:
    Appetizer
  • Vegan Corndog Muffins
    Cuisine:
    American
Vegan Corndog Muffins
Print

Description

If you thought corndogs were a thing of the past – think again. I combined my Smoky Vegan Carrot Dogs with Sweet Vegan Cornbread and magic happened…


Ingredients

Carrot Dogs

  • 1 batch Smoky Vegan Carrot Dogs

Batter

  • 1 cup Cornmeal
  • 1 cup Bread Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 tsp Dry Mustard Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1 Flax Egg
    • 3 Tbs very hot water
    • 1 Tbs ground Flaxseed Meal
  • 1/4 cup Maple Syrup
  • 1 cup Unsweetened Almond Milk
  • 2 tsp Apple Cider Vinegar

Instructions

  • Prepare the Smoky Vegan Carrot Dogs per the recipe’s instructions
  • Prepare the batter by combining all dry ingredients together in a large bowl
  • Prepare the Flax Egg and add to the dry mix
  • Add the Maple Syrup and stir thoroughly
  • Mix the Apple Cider Vinegar and the Unsweetened Almond Milk together and pour into the dry mix.
  • Stir batter thoroughly until smooth
  • Spoon the batter into a mini muffin pan cup until just level with the top
  • Cut a carrot dog until it is slightly taller than the  muffin cup and insert into the center of each cup
  • Bake in a 375-degree oven for 20 minutes
  • Serve with your choice of condiments

Notes

Vegan Corndog Muffins

Keywords: vegan corndog

Vegan Corndog Muffins

Did you make this recipe?

Tag @brandnewvegan on Instagram and hashtag it #brandnewvegan


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