Paleo Corn Dog Muffins

• Gluten free

• Meat

  • 5 Hotdogs, uncured

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/2 cup Coconut flour
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 1/2 cup Cashew milk
  • 2 tbsp Ghee

Found on jaysbakingmecrazy.com

Ingredients

• 5 uncured hotdogs (Applegate is what I use)
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 tablespoons ghee, melted
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey
• 1/2 cup cashew milk, or other non-dairy milk
• 3 eggs
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Directions

• Cut each hotdog into 6 pieces and set aside.
• Preheat oven to 350° and line a muffin tin with 10 parchment paper liners. Set aside.
• In a large bowl, combine almond flour, coconut flour, ghee, coconut oil, honey, cashew milk, eggs, salt, and baking soda. Mix util fully combined and smooth.
• Divide evenly among the 10 muffin tins then top with 3 slices of hotdog each.
• Bake for 25 minutes.
• Serve with ketchup, mustard, or chili.