Gluten Free Corn Dog Muffins

Preheat oven to 375°F (or follow instructions on the cornbread mix you use).

Make your cornbread batter according to package directions or your own recipe.

Grease or line a muffin tin; a mini muffin pan is highly recommended for best results. If using a regular size muffin tin, it may result in a different cornbread-to-hot dog ratio.

Scoop a small layer of gluten-free cornbread batter into the bottom of each muffin cup.

Slice organic hot dogs into 1/3s or 1/4s. If using a regular size muffin tin, cut hot dogs into 1/3s and lay them horizontally into the batter. If using a mini muffin tin, cut into 1/2 inch rounds and set them vertically into the batter with the cut ends facing down.

Scoop another layer of batter to cover the hot dogs; pat down gently to ensure they are fully covered.

Bake for about 20 minutes or follow the baking instructions on your cornbread mix.

Remove from the oven. Optionally, place popsicle sticks into each muffin for a corn dog effect, or simply serve as muffin bites. Serve with your favorite dips.