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

Name: Sugar-Free, Wheat-Free, Lactose-Free Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups oats (not instant, note, use specially-gown oats if following a gluten-free diet); 1 ½ cups stone-ground yellow cornmeal; 2 tablespoons baking powder; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon clove; 1 teaspoon salt; 3 eggs; 1 ½ cups plain soymilk; ⅓ cup butter-flavor Crisco stick, melted; ¼ cup Splenda granular

Servings: persons

1 ½ cups oats (not instant, note, use specially-gown oats if following a gluten-free diet)
1 ½ cups stone-ground yellow cornmeal
2 tablespoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon clove
1 teaspoon salt
3 eggs
1 ½ cups plain soymilk
⅓ cup butter-flavor Crisco stick, melted
¼ cup Splenda granular

1
Preheat oven to 400F
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.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups oats (not instant, note, use specially-gown oats if following a gluten-free diet), 1 ½ cups stone-ground yellow cornmeal, 2 tablespoons baking powder, ½ teaspoon cinnamon, and more.

Yes, Sugar-Free, Wheat-Free, Lactose-Free Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!