Corn Dog Nuggets

Corn Dog Nuggets

by Caroylyn Ketchum

Ingredients:

2/3 cup coconut flour

Sweetener of choice equivalent to 2 tbsp sugar

1 1/2 tsp baking powder

1/4 tsp salt

5 large eggs

5 tbsp butter, melted

3/4 cup almond milk (or use half water, half cream for a nut-free version)

1/4 tsp vanilla

1 1/2 cups shredded cheddar cheese, divided

5 hot dogs, each cut into 6 even pieces

Preparation:

Preheat oven to 325F and grease a non-stick mini muffin pan very well. If you do not have a good non-stick pan, you may want to consider paper liners.

In a large bowl, combine coconut flour, sweetener, baking powder, and salt, breaking up any clumps with the back of a fork. Stir in eggs, butter, milk, and vanilla extract until well combined. Stir in 3/4 cup of the shredded cheese.

Fill each mini muffin cavity about two thirds full of batter (you may end up with a little too much batter and will need to do another round). Press one piece of hot dog into the center of each. Sprinkle the tops with remaining cheese.

Bake 15 to 20 minutes, or until cheese is melted and muffins are firm to the touch. Remove and let cool 15 minutes, then gently run a knife around the edges of each and remove them from the pan.

Corn Dog Nuggets

Serves: Makes 24 to 30 nuggets. Serves 8 to 10 (about 3 nuggets per serving)

Nutrition Info: For 8 servings:

Food energy: 260kcal, Total fat: 17.80g, Calories from fat: 160, Cholesterol: 166mg, Carbohydrate: 7.53g, Total dietary fiber: 3.43g, Protein: 14.64g