Because I had to have something to toast, and quick! This is based on the blueberry muffin recipe a few posts down.
1 tablespoon yeast
1/2 cup warm water
pinch of sugar
1/2 cup Trader Joe's coconut oil in liquid form
2 organic eggs
2 teaspoons aluminum-free baking powder
1/2 teaspoon vinegar
1/2 teaspoon sea salt
2 1/4 cups Pamela's gluten-free flour blend
Dissolve the yeast and sugar in water and watch to make sure it proofs. Combine it with all other ingredients, then use an ice cream scoop to scoop into a muffin tin (this made nine with my size of scoop). Let rise while oven preheats to 375. Bake for 15-25 minutes, until done.
