I thought serving them like a super fun muffin/cupcake would be an absolute effin' win-win. They're not fried, so they're healthier, plus it's so easy to put a pan of a dozen of these babies into the oven. These came out so much better than I expected them to. Craveable, even.
Cut the hot dogs in half lengthwise, then cut to 1/2" thick chunks. Set aside.
In a large bowl or in a stand mixer, combine all dry ingredients. Mix in Earth Balance or coconut oil. Add in almond milk and egg replacements, and mix just until combined. Add in hot dog pieces and gently mix in.
Put your cupcake liners into a muffin pan. Spray the inside of the liners with cooking spray. Fill the cups 3/4 of the way full, making sure hot dog pieces get into each cup.
Bake for 16 minutes.
Top with whatever you like on your corn dogs or hot dogs. I used ketchup, and it was SUPER good. Enjoy!