Preheat your oven to 375*. Grease 20 mini muffin cups in a mini muffin tin (or use a silicone mini muffin baking tray). You will not use all 24 mini muffin cups in the tin. Set aside.
Mix and fluff together all of the dry ingredients in a bowl. Then add the egg, almond milk, and butter. Fully combine all ingredients in the bowl until well mixed. Let the batter sit to absorb and thicken for 1-3 minutes.
Divide the batter up into a 20 greased mini muffin pan. Slice the 5 hotdogs into 4 equal pieces and insert into the middle of each mini muffin.
Bake for 18-20 minutes or until done.
Let the muffins cool for a few minutes in the tray, then remove and let cool on a wire rack.
Serve with dipping sauces like sugar free ketchup, spicy mayo and spicy mustard.
Notes
I like to broil at the end for 1-2 minutes until the tops are lightly browned. If necessary you can push the pieces of hot dog back into the muffin if they rise during cooking.