Knee Support Use In Nba

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.