A vegan hot dog baked inside a mini corn muffin to make a bite-sized appetizer or kid-friendly snack.
Heat the oven to 400°F (200°C).
Measure out the dry ingredients for the cornbread batter in a mixing bowl.
Add the wet ingredients and stir well.
Cut up 3 large vegan hot dogs in about 1/2 inch pieces. (The same length as the tin is deep).
Press the hotdogs into the center of each muffin and stick a toothpick in it.
Bake at 400°F (200°C) for 18-20 minutes.