Spice Muffins

Spice Muffins

4 cups boosted brown rice starter
½ cup buckwheat flour
½ cup gluten-free oat flour or arrowroot flour
½ teaspoon stevia powder or 1 teaspoon crushed stevia leaf
1 teaspoon nutmeg
¼ cup ground flaxseed
½ cup sweet rice flour
½ cup amaranth flour
½ teaspoon salt
2 teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground cloves
¼ cup expeller expressed sunflower oil

Place flours, salt, stevia and spices in a bowl and wisk together. Put starter, ground flaxseed and oil in mixer bowl and mix gently. Add flours to starter mixture and mix on low speed for 15-30 seconds until spongy. Do not over mix. Fill greased muffin tins half full. Let rise for 8 hours. Bake at 375 for 15 minutes. Let cool for 5-10 minutes and remove muffins to rack. When completely cool, refrigerate, wrapped in a cloth in a plastic container. The muffins freeze very well and are great toasted after freezing. Makes: 12 muffins or 24 mini muffins.