Spelled and coconut oil muffins

These spelled and coconut oil muffins provide us with high-quality proteins, healthy fats and minerals such as magnesium to face the day with energy. In addition, since they are made with spelled, they do not contain as much gluten as wheat, so they are easier to digest. Its texture is soft and a little stronger than wheat and with a delicious coconut flavor. Ingredients (9 units):

• 2 or 3 eggs (about 120-125 g)
• 100 g sugar
• 125 g extra virgin coconut oil (liquid)
• 50 g coconut milk
• 175 g white spelled flour
• 8 g chemical booster
• 1 level tablespoon of grated coconut

Optional:

• 35 baking chocolate chips

Elaboration:

1. Set the oven to 250ºC with heat up and down.
2. Beat the eggs with the sugar until it becomes a white, foamy cream.
3. Add little by little and without stopping beating the oil and coconut milk. Beat for a couple of minutes.
4. Sift the flour and chemical booster and add it to the mixture in 2 or 3 batches. Mix with a silicone spatula with gentle, enveloping movements until no lumps of flour are visible.
5. Finally, add a tablespoon of grated coconut and, if we want, chocolate chips. We mix it carefully with the silicone spatula and set aside for 15 minutes.
6. (To make the muffins look good, we recommend putting them on a special metal muffin tray.)
7. Put 9 paper cases in a metal muffin tray. Fill the molds, leaving approximately one cm to the edge.
8. Bake between 15 and 20 minutes at 210ºC.
9. Remove from the oven and carefully let the muffins cool on a rack.

To enjoy!