Muffins, rolls II

Ingredients for 1 servings:

• 350 g flour (banana rice flour – cake flour)
• 50 g flour (glutinous rice flour)
• 150 g flour (teff flour)
• 2 tbsp cane sugar
• 2 tsp salt
• 1 bag(s) of dry yeast (500 g)
• 2 tbsp margarine, unhydrogenated
• 100 ml milk / soy milk
• 300 ml mineral water, carbonated
• 4 eggs, approx. 250 ml, if too little, fill with water
• Fat, for the 2 muffin trays
• Sesame, organic
• linseed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free

Combine all dry ingredients thoroughly. Slowly add the liquid and eggs, mixing well. Finally, stir in the 2 tablespoons of margarine. Fill the greased muffin cups with some sesame seeds and linseed and a good 1 tablespoon of batter. Let rise in a warm place or in the oven with the top and bottom heat on (with the light on) until the batter has risen. Bake at approximately 140°C (fan oven) for approximately 30-40 minutes without preheating.