Cranberry muffin cake
Ingredients: salt,low-gluten flour,milk,eggs,vegetable oil,sugar,baking powder,dried cranberries
Recipe Recommendations
- low-gluten flour 200 grams
- sugar 60 grams
- baking powder 2 grams
- salt 2.5 grams
- eggs 40 grams
- milk 160 grams
- vegetable oil 60 grams
- dried cranberries 40 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Cranberry muffin cake
1
Ingredients: 200 grams of low-gluten flour, 60 grams of sugar, 2 grams of baking powder, 2.5 grams of salt, 40 grams of eggs, 160 grams of milk, 60 grams of vegetable oil, 40 grams of dried cranberries.
2
Pour milk into a bowl, add vegetable oil, add beaten egg liquid, and stir well.
3
Pour the flour, baking powder, and salt into step 2.
4
Pour in the sugar.
5
Pour in the dried cranberries.
6
Stir until the dry ingredients are completely moist, then sprinkle with dried cranberries on top.
7
Immediately load the mold, 1/2-2/3 full, and place it in a preheated oven to bake;200 degrees, middle layer, about 15 minutes.