Recipe - Corndog Muffins

I saw a recipe on a blog when I was searching for some ideas to make monthly meals.  I thought it would be good to make a Corndog muffin but had to try to figure out the Gluten Free alternative.  This is what I came up with...credit is given for all recipes.

First off I took a cornbread recipe from the Artisanal Gluten Free Cooking book and tweaked it some.  To make cornbread you have to make an artisan gluten-free four mix.  this is my mix for the flour mix based on the one from the book. 

2/3 cup Sweet Rice Flour
1/3 cup white rice flour
1/4 cup brown rice flour
3/4 cup sorghum flour
2/3 cup Tapioca Starch
1 tablespoon + 1 tsp garbanzo bean flour
1/4 cup cornstarch
1 tsp xanthum gum

You can store this in your refrigerator for up 3 months in an airtight container. 

Cornbread:
One cup of mix above
One cup cornmeal
1 Tablespoon GF baking powder
3 Tablespoons sugar
1 tsp salt
2 eggs
1 cup milk
1/2 stick melted butter
2 Tablespoons honey

Make a double batch of the cornbread for the muffins (Makes 12 large muffins)

Hot dogs:  Any gluten free kind will do

1.  Preheat the oven to 425 degrees.  Line 12 muffin cups with liners or more if you want to make smaller muffins.
2.  Mix the dry ingredients together.
3.  Add the eggs, milk and honey and mix.  Stir in the melted butter and mix well.
4.  Pour batter into lined muffin cups filling approximately 1/2 way.
5.  Cut hot dogs into thirds and place one piece in the middle of each muffin. 
6.  Add some more muffin mix on the top of the hot dog.
7.  Cook for approximately 15-20 mins until toothpick inserted comes out clean.  Depending on how big your muffins are, you might have to cook a little longer.  they should be brown on top and moist inside.
Serve right away or cool and freeze for another time.