Recipe of Gordon Ramsay Vickys Corndog Muffins, GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys corndog muffins, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Vickys Corndog Muffins, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Vickys Corndog Muffins, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have vickys corndog muffins, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Corndog Muffins, GF DF EF SF NF:

1. Take 150 grams yellow cornmeal
2. Make ready 70 grams gluten-free / plain flour
3. Prepare 1 tsp salt
4. Prepare 360 ml coconut milk (or alternative)
5. Take 1 tbsp white vinegar
6. Prepare 1 tbsp ground flaxseed mixed with 3tbsp water and left to sit to become gelatinous (replaces 1 egg)
7. Get 1 tbsp baking powder
8. Take 1/2 tsp baking soda / bicarb of soda
9. Get 112 grams sunflower spread / butter, melted
10. Prepare 4-5 gluten-free hotdog sausages
11. Make ready 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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