lemon raisin muffin

Last Saturday night, I made these muffin cakes. The next afternoon, I took my daughter to the community for a stroll. I took a few casual photos on the chairs in the community. After taking them, I distributed them all to the children who often played with my daughter, and gave them to a group of 3-year-old children made afternoon tea, haha ~~

All snacks made with butter are delicious and have a full aroma of milk. Moreover, milk and lemon juice are added to add an aroma and a very fresh taste.

Recipe Recommendations

butter 60 grams
low-gluten flour 100 grams
fine sugar 60 grams
eggs one
milk 45ml
lemon juice 1 tablespoon
salt 1/8 teaspoon
baking powder 1/2 teaspoon
raisins 60 grams

sweetening
roast
three-quarters of an hour
ordinary

Steps for lemon raisin muffin

Prepare the required ingredients, cut the butter into small pieces in advance, and place it at room temperature to soften.

Add the softened butter to the fine sugar and stir until it turns white and slightly expands.

Add the beaten egg liquid in three times and stir well. Each time, the egg and butter must be completely blended before adding it again. After adding the egg liquid, the butter will be more expanded and fluffy.

Add the milk and lemon juice without stirring.

Add the sifted low-gluten flour, salt, and baking powder, and use a spatula to cut and mix evenly, taking care not to draw circles.

Add raisins, cut and mix well.

Divide batter into cake cups and fill 50% full.

Put it into the middle layer of the oven at 185 degrees and bake over high heat for about 30 minutes until the surface of the cake is colored and expands and cracks. Insert a toothpick into the cake and does not stick to the batter.