Rice Muffins/Yeast

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Rice Muffins

 

1 package dry yeast

1 1/2 cups warm water

4 Tbsp. sugar (or alternative)

4 Tbsp. oil

1 tsp. lecithin

2 tsp. salt

2 cups brown rice flour

1/2 cup millet meal

 

Dissolve yeast in warm water. Add sugar, oil, salt, and lecithin. Thoroughly

stir in dry ingredients. This makes a soft batter. Set aside for about 10

minutes. Grease muffin tins and fill 3/4 full. Let stand covered for 45

minutes. Bake in a preheated oven at 450 degrees for 30 minutes or until muffin

is light brown. Follow directions carefully and these muffins will be light and

delicious! May be warmed up the next day also. Makes 1 dozen regular muffins

or 2 dozen bite size muffins.