Almond Chicken Corn Dog Muffins

This is one of our favorite recipes to make in our culinary classes because kids LOVE to make and eat them.  Recently we worked up this awesome gluten-free batch using almond flour and the flavor combination is wonderful.  We were a bit worried the coconut milk might be strange or overpowering in this recipe but the final product is perfect - grown-up and kid approved! They also pack great in a lunchbox.

Almond Chicken Corn Dog Muffins
Ingredients:
1 cup Almond Flour
1 cup Yellow Cornmeal
1 tbsp Ground Flax Seed
1/2 tsp Baking Powder
1/4 tsp Sea Salt
1 cup Coconut Milk
1/2 cup Butter or Earth Balance (non-hydrogenated vegetable spread), melted
1/3 cup Honey
2 large Eggs
4 Chicken Hot Dogs

Preheat oven to 375(f) degrees.  Line a 12-cup muffin tin with liners.  Whisk together flour, cornmeal, flax, baking powder and salt in a large bowl.  In a medium bowl whisk together milk, butter, honey till smooth and honey is dissolved.  Add eggs and whisk till smooth.  Whisk the wet into the dry ingredients just until combined (don't over-mix).  Fill muffing cups about 3/4 full.  Cut each hot dog into three pieces.  Place a piece of hot dog in the middle of each muffin.  Bake for 8-10 minutes.  Allow to cool, serve warm!