That's right, I said Corn Dogs that are both healthy and gluten free. Well, this is my version of it. First of all, Instead of having a full fat fried corn dog at around 460 calories each, I have made a dairy free, low fat, gluten free, Corn Dog Muffin at about 142 calories each.
First of all You need a good gluten free cornbread mix. I used Bob's Red Mill Gluten Free Cornbread mix. Next I substituted 1/3 cup unsweetened apple sauce instead of the 1/3 cup oil.
I substituted 1/2 cup egg beaters instead of 2 eggs.
And last I used about 3/4 cup water instead of the 1 1/2 cup milk. I added about 1/4 cup of water at a time until it was mixed enough. Add more or less if you need to.
Next I heated up 1 whole package (8 hotdogs) of Thin n' Trim Chicken Hotdogs (only 70 cal each and low sodium and low fat and Gluten Free). I cut up the hotdogs in about 10 pieces each and sired it into the cornbread.
I put the corn dog mix into lightly greased muffin tins (use 0 calorie spray like PAM) and baked for about 25 mins.
Make sure you smooth out the mix well or the muffins will come out lumpy looking because the cornbread does not spread out while baking. Take them out of the muffin tins and let them cool on a rack so the bottoms do not get soggy.
Made about 18 muffins, but I could have made them smaller and maybe get about 21 muffins.
I tasted one out of the oven and they were very tasty and satisfying. They were a little bit dry, but I think that is because it was a gluten free mix and I always find them to be a little dry. I do not know how it would turn out with a regular mix, but I think it's worth a try if you do not have to eat gluten free.
These are the perfect size for a bento box, or as an appetizer. I made them as part of dinner where I will also be serving Stuffed Mushrooms (gluten free and vegetarian) , caprese salad (Cherry Tomatoes, Mozzarella Balls, Basil, Oil, Black Pepper), and Ginger Teriyaki Chicken Meatballs.
I Repeat!!!
It's important to take them out of the muffin tins because the bottoms will get soggy if they are left to steam.
I substituted 1/2 cup egg beaters instead of 2 eggs.
And last I used about 3/4 cup water instead of the 1 1/2 cup milk. I added about 1/4 cup of water at a time until it was mixed enough. Add more or less if you need to.
Next I heated up 1 whole package (8 hotdogs) of Thin n' Trim Chicken Hotdogs (only 70 cal each and low sodium and low fat and Gluten Free). I cut up the hotdogs in about 10 pieces each and sired it into the cornbread.
I put the corn dog mix into lightly greased muffin tins (use 0 calorie spray like PAM) and baked for about 25 mins.
Make sure you smooth out the mix well or the muffins will come out lumpy looking because the cornbread does not spread out while baking. Take them out of the muffin tins and let them cool on a rack so the bottoms do not get soggy.
Made about 18 muffins, but I could have made them smaller and maybe get about 21 muffins.
I tasted one out of the oven and they were very tasty and satisfying. They were a little bit dry, but I think that is because it was a gluten free mix and I always find them to be a little dry. I do not know how it would turn out with a regular mix, but I think it's worth a try if you do not have to eat gluten free.
These are the perfect size for a bento box, or as an appetizer. I made them as part of dinner where I will also be serving Stuffed Mushrooms (gluten free and vegetarian) , caprese salad (Cherry Tomatoes, Mozzarella Balls, Basil, Oil, Black Pepper), and Ginger Teriyaki Chicken Meatballs.
I Repeat!!!
It's important to take them out of the muffin tins because the bottoms will get soggy if they are left to steam.
You... are adorable and clever, and that sounds EPIC!
ReplyDeleteThank you. You can have one tomorrow if you want. I have plenty of leftovers
ReplyDeleteAnd they're SO tasty!!! Such a good alternative! Love them!
ReplyDeleteThank you! I loved them too, but I love you more!
ReplyDelete