Sometimes, a sandwich just isn’t the answer to “What’s for lunch?”
Since going gluten-free, packing a sandwich to take along somewhere isn’t all that enjoyable. If you pack an ice pack with your sandwich, the bread will be cold, crumbly, and will just make for a sad looking sandwich. My answer to that problem is to create savoury muffins. These gluten free Corn Dog Muffins were a huge hit with my kids. I could prepare them ahead of time and freeze them, taking out only what I needed for their lunch. Served with ketchup and mustard, these muffins got the big thumbs-up from my kids.
- 6 tablespoons butter, melted
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2/3 cup buttermilk
- 3/4 cup cornmeal
- 1/2 cup brown rice flour
- 1/3 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup shredded cheddar cheese
- 4 gluten-free hot dogs, cut into 3/4″ slices
- Preheat the oven to 350 degrees F. Lightly grease your muffin tin.
- Whisk together the melted butter, brown sugar, eggs, and buttermilk.
- In a separate bowl, whisk together the cornmeal, rice flour, tapioca starch, xanthan gum, baking soda, and salt. Stir in the shredded cheese and sliced hot dogs.
- Pour the wet ingredients over the dry ingredients, and stir to combine.
- Scoop into prepared muffin tins and bake in preheated oven for 18-20 minutes, or until the tops of the muffins bounce back when gently pressed.
- Allow muffins to cool completely before storing in an air tight container. These muffins freeze well.
Looking for more gluten-free muffins to fill those lunch kits? Here’s a few of my kid’s favourites: