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white chocolate and coconut muffins vanilla

INGREDIENTS 230 gr.
buckwheat flour 50 gr.
vegetable margarine 100 gr. fructose or 150 gr.
brown sugar 2 on the raising agent (1 white and 1 blue)
1 white chocolate bar
20 gr. shredded coconut 1 pinch of salt

PREPARATION 1. Sift the flour a few seconds. vel 5-7-9. We had a bowl.
2. Put the chocolate in the cup so we split a sec. vel 5-7. Melt 1 min. 37 º vel 1.
3. Leave for a few min. tuning.
4. Add margarine and mix with melted chocolate.
5. In the bowl add the coconut flour, salt, sugar and leavening. Mix.
6. TMX Schedule vel. 2 and we add the mixture slowly bowl. Take 1 min.
7. To manage it better, I like to put it a half hour in the fridge. It gets a little harder and less stick.
8. Preheat oven to 180 º up and down.
9. Short-cut pasta with them separately in a baking paper and bake until lightly browned, 10 to 15 min.

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INGREDIENTS 270 gr . buckwheat flour 3 eggs
bio or 3 tablespoons of ground flax seed with 9 tablespoons water
125 gr . of vanilla soy milk
125 gr .
sunflower oil 250 gr . of sugar (150 gr . white sugar and 100 gr . brown sugar) 4 papers
leavening (2 blue and 2 white) 1 tablespoon cinnamon





PREPARATION

1. Preheat oven to 200 º heat up and down.
2.Poner the butterfly in the blades, add the eggs and sugar . Schedule 4 min. 37 º vel. 3 1 / 2.
3. 6 reschedule min. 37 º vel 3 1 / 2. During the first 3 min . Add oil slowly to the top without removing the nozzle. In the other 3 min. same with the milk.
4. Add gasifiers, 1 min . 37 º vel. 3
5. Finally the flour and cinnamon, 1 min . 37 º vel. 3.
6. Let stand uncovered in the glass 10 min . to have consistency.
7. In a baking cupcakes we capsules paper and fill more than 3 / 4.
landings.
8. Bake 15 min .