Yogurt raisin muffin
By WallaceBode
There are no raisins on the surface of the cake after it is baked. It may be because the raisins have increased in weight after being soaked in orange juice and have sunk to the bottom. You can try the effect of directly putting the dried raisins into the cake, but the raisins soaked in orange juice taste better.
Recipe Recommendations
- low-gluten flour 200 grams
- whole egg of 2
- milk 70 grams
- plain yogurt 160 grams
- baking powder 2 tsp
- raisins 100 grams
- almond slices appropriate amount
- fine sugar 80 grams
- salad oil 120 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Yogurt raisin muffin
1
Soak raisins in fresh orange juice for 30 minutes and set aside.
2
Add fine sugar to the whole egg and stir well with an egg beater.
3
Add salad oil and stir well.
4
Add milk and yogurt separately and continue to stir well.
5
Mix and sieve the low-gluten flour, baking powder, and soda powder, add to the mixed custard, and gently stir evenly in a regular direction with a spatula.
6
Strain the soaked raisins to remove the water, add them to Method 5 and mix well.
7
Use a spoon to fry the batter and place it in a paper film 7 minutes full, and sprinkle with almond slices on top.
8
Baking: (Time and temperature are for reference only, based on the flavor of your own oven) Preheat the oven in advance, 150 degrees for 30 minutes.