1 egg, beaten
1 pkg yeast
4 c. + 2 T. SR flour
2 c. warm water
1/2 c. splenda/sugar
1 1/2 sticks margarine, melted
Dissolve yeast in water. Add all other ingredients. Stir until well mixed. Spoon into sprayed muffin tins. Bake at 350 degrees for 20 minutes.
*Leftover dough may be covered and kept in refrigerator up to 2 weeks.
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