Honey bean muffin cake with lemon juice

Recipe Recommendations

• butter 60 grams
• fine sugar 60 grams
• low-gluten flour 100 grams
• eggs one
• milk 50ml
• lemon juice 15ml
• baking powder 1/2 teaspoon
• honey beans 60 grams
• salt 1/8 teaspoon

• sweetening
• roast
• half an hour
• ordinary

Steps for Honey bean muffin cake with lemon juice

1

1. Put the butter at room temperature in advance to soften it thoroughly, cut the butter into small pieces, place it in a deep basin and stir evenly with an egg beater, add fine sugar in portions and stir until the color turns white and the volume is slightly expanded.

2

2. Add the beaten egg liquid in three times, each time until the egg and butter are completely blended before adding it again. After adding the egg liquid, the butter will be more expanded and fluffy.

3

3. Add milk and lemon juice, without stirring at this time.

4

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

5

5. Add honey beans, cut and mix well.

6

6. Divide the batter into the cake cup and fill 50% full. Put it in the lower layer of the oven at 185 degrees, bake over high and low heat for about 30 minutes, observe carefully, color the expanded surface of the cake and try inserting it into the cake with a toothpick. If the toothpick does not stick to the batter, it will be fine.

7

7. It's baked. The aroma of lemon and the aroma of honey beans are delicious!

Recipe Categories

• baking Recipes
• Kid Friendly Recipes
• afternoon tea recipes