Cherry muffins

Whisk the eggs (4 pcs) with the sweetener (15 g) until smooth.

In a separate bowl, combine the chokeberry flour (120 g), boiling water (80 g), coconut milk (60 g), and ghee (60 g). Bring to a porridge-like consistency, then let the mixture cool slightly.

In another bowl, mix the psyllium (12 g), coconut flour (45 g), and baking powder (6 g). Gradually add this mixture to the egg mixture, stirring thoroughly.

Then pour in the cooled chokeberry mixture and mix again until smooth.

Pour the prepared batter into paper muffin cups and place them in a preheated oven at 160 degrees.

Bake for 30 minutes.

After baking, let the muffins cool slightly before serving.

Store the finished muffins in the refrigerator.