Sugar-Free, Wheat-Free, Lactose-Free Corn Muffins
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 small muffins
- Serves:
- 12
ingredients
- 354.88 ml oats (not instant, note, use specially-gown oats if following a gluten-free diet)
- 354.88 ml stone-ground yellow cornmeal
- 29.58 ml baking powder
- 2.46 ml cinnamon
- 1.23 ml nutmeg
- 1.23 ml clove
- 4.92 ml salt
- 3 eggs
- 354.88 ml plain soymilk
- 78.78 ml butter-flavor Crisco stick, melted
- 59.14 ml Splenda granular
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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