Cranberry muffin cake

1

Cut the lemon and squeeze the juice. Set aside.

2

Mix low-gluten flour, baking powder and salt, sieve and set aside. After the butter is softened, add fine sugar and stir. Beat until the color turns white and the volume slightly expands.

3

Add the beaten egg liquid in 3 times, each time until the egg and butter are completely blended before adding again.

4

Add milk. (No stirring is needed).

5

Add the lemon juice (no stirring required).

6

Pour in the low-gluten flour from step 2 and mix well with a rubber spatula. When mixing the mixture, turn it from the bottom up, without stirring in circles to avoid gluten.

7

The mixed batter is as shown in the picture.

8

Add the dried cranberries and stir the cranberries and batter until well.

9

Pour into the mold and make it 2/3 full. Put in a preheated oven, medium layer, at 185℃, and bake for about 30 minutes.

1. This muffin can rise quite high mainly because of its high butter content. The whipped butter acts as a leavening agent, and with the assistance of baking powder, it produces a very fine and soft crumb that tastes delicious. You can omit the baking powder, but it will affect the muffin's rise. 2. After adding the milk and lemon juice, there is no need to stir; simply pour in the flour and then fold everything together until evenly mixed. 3. If you want the baked muffins to look more attractive, you can place a few dried cranberries on top of the batter after pouring it into the molds. 4. Another key to the soft and fine texture of this muffin lies in the thorough emulsification of the eggs and butter. Be sure to add the egg liquid in batches, ensuring that the egg liquid and butter are completely fused each time to avoid separation.