Mini Corn Dog Muffins

4 veggie dogs
1 c. all-purpose flour
3/4 c. cornmeal
1/4 c. sugar
3/4 tsp. salt
1 tbsp. baking powder
1 tbsp. cornstarch
1 c. unsweetened original almond milk
2 tbsp. canola oil

Slice each veggie dog into 6 pieces, for a total of 24 pieces.

Mix flour, cornmeal, sugar, salt, baking powder, and cornstarch together in a medium-sized bowl.

Mix almond milk and oil together in a separate container, then add to dry ingredients and mix well.

Spray the cups of a 24-cup mini muffin tin with nonstick cooking spray. Fill each cup 3/4 full with batter.

Place 1 veggie dog piece in each muffin cup.

Bake at 350 degrees for 15-20 minutes. Serve hot.

Adapted from a recipe found at http://3abn.org