Prep 10 mins
Cook 20 mins
A healthy and hearty muffin made from oats and cornmeal that uses Splenda and soy milk -- tasty!!! I adapted this from a delicious recipe that I found on this site for Oatmeal Cornbread Muffins because I follow a specific diet; my version is sugar-free, wheat-free, and lactose-free -- thank you, Chef!
- 1 1⁄2 cups oats (not instant, note, use specially-gown oats if following a gluten-free diet)
- 1 1⁄2 cups stone-ground yellow cornmeal
- 2 tablespoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1 teaspoon salt
- 3 eggs
- 1 1⁄2 cups plain soymilk
- 1⁄3 cup butter-flavor Crisco stick, melted
- 1⁄4 cup Splenda granular
- Preheat oven to 400°F
- Mix together oats, cornmeal, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat the eggs then add the soy milk and melted shortening.
- Add the Spenda and mix well.
- Pour the egg mixture into the oat mixture and stir to just lightly combine.
- Pour into sprayed or greased muffin tins (do not use paper wrappers) and bake for around 20 minutes.
- Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.
- Best eaten fresh and hot out of the oven but can be frozen and reheated.