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

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Ingredients

  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups oats
  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups stone-ground yellow cornmeal
  • 2 tablespoons baking powder
  • 0.50 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon cloves
  • 1 teaspoon salt
  • 3 egg
  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups plain soymilk
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup butter-flavor Crisco sticks
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Splenda granular

Use imperial measurements

Method

How to make Sugar-Free, Wheat-Free, Lactose-Free Corn Muffins

  • 1. Preheat oven to 400.
  • 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.
  • 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.

(Courtesy of Food.com)