Sugar-Free, Wheat-Free, Lactose-Free Corn Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. Preheat oven to 400°F
2. Mix together oats, cornmeal, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, beat the eggs then add the soy milk and melted shortening.
4. Add the Spenda and mix well.
5. Pour the egg mixture into the oat mixture and stir to just lightly combine.
6. Pour into sprayed or greased muffin tins (do not use paper wrappers) and bake for around 20 minutes.
7. Notes:.
8. Don't use muffin or cake wrappers in your tins or the outsides of your muffin won't get that nice crunchy outside.
9. Best eaten fresh and hot out of the oven but can be frozen and reheated.
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