Corn Dog Muffins


  • 6 Loma Linda Linketts
  • 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


  1. Slice Loma Linda® Linketts™ into ¼-inch slices.
  2. Mix flour, corn meal, sugar, salt, baking powder, and cornstarch together in a medium-sized bowl.
  3. Mix almond milk and oil together in a separate container, then add to dry ingredients and mix well.
  4. Add Loma Linda® Linketts™ and stir to combine.
  5. Spray the cups of a regular muffin tin with nonstick cooking spray. Fill each cup ¾ full with batter.
  6. Bake at 350 degrees for 25 – 30 minutes. Serve hot.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Breads

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.