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Veggie Dog and Cornbread Muffins

Written by Ashley Palmer | October 17, 2012

When I saw this recipe popping up on Pinterest, I knew that I had to give it a try. While I love a good vegan corn dog, I always hate battling my stovetop when I try to deep-fry battered veggie dogs. Plus, it’s not exactly the healthiest of meals. ;)

This recipe for veggie dog and cornbread muffins is perfect for mimicking the flavors of a traditional corn dog—with the extra bonus of avoiding the calories added by deep-frying. By replacing the pork with protein-packed veggie dogs, we’re also ridding the meal of cholesterol, saturated fat, and of course, cruelty to animals.

These muffins are perfect for little ones and adults alike. Bake them ahead and pack them in your child’s lunch, or take them to your next tailgate party. I promise that they’ll be a hit!

Veggie Dog and Cornbread Muffins
4 cups self-rising cornmeal
2 1/2 cups soy milk
Egg Replacer equivalent to 2 eggs
1/2 cup vegan vegetable shortening or margarine
1 pkg. veggie dogs, cut into bite-size pieces

  • Preheat the oven to 400ºF. Grease a muffin tin.
  • In a large bowl, mix all the ingredients (except the veggie dogs) until smooth. Add the veggie dog pieces and mix well.
  • Pour into the muffin tin and bake for 20 to 25 minutes, or until golden and firm to the touch.

Makes 12 to 16 muffins

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