Strawberry yogurt muffin
When you want to eat snacks, you always need to give yourself some psychological comfort, such as "adding less sugar, the calories are not so high", so that you can eat more comfortable. In this muffin cake, milk is replaced with non-fat yogurt, so the calories should not be that high, right? Yogurt increases the moisture of the cake. It won't be very dry even if it is left for two days. It still tastes sweet. Students who love eating but are afraid of getting fat can try it.
Recipe Recommendations
- butter 50 grams
- low-gluten flour 120 grams
- baking powder A small spoonful
- eggs one
- white granulated sugar 45 grams
- sweetening
- baking
- half an hour
- simple
Steps for Strawberry yogurt muffin
1
Prepare materials.
2
Weigh and sieve the flour.
3
Cut the butter that has not been thawed into small cubes and place it in the flour, and rub the butter in the flour with your hands.
4
Pour in sugar and baking powder.
5
Mix all the dry ingredients together and stir well.
6
In a separate bowl, put the eggs in the yogurt and stir well.
7
Mix the dry and wet ingredients and mix well without turning over.
8
Divide into an oiled mold at 180° C for 25 minutes.