Sugar-Free, Wheat-Free, Lactose-Free Corn Muffins

"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!"
 
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Ready In:
30mins
Ingredients:
11
Yields:
12 small muffins
Serves:
12
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ingredients

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directions

  • 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.
  • Notes:

  • 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.

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