Cranberry muffin
Ingredients: salt,low-gluten flour,milk,eggs,white granulated sugar,baking powder,corn oil,dried cranberries
Recipe Recommendations
- low-gluten flour 100 grams
- white granulated sugar 30 grams
- eggs 20 grams
- milk 80 grams
- corn oil 30 grams
- baking powder 6 grams
- salt 1.25 grams
- dried cranberries 40 grams
- salty and sweet
- baking
- half an hour
- simple
Steps for Cranberry muffin
1
Stir the milk, corn oil and beaten egg mixture evenly
2
Stir well flour, baking powder, salt, sugar and dried cranberries
3
Pour the evenly stirred dry material into the mixed liquid mixed in the first step (remember: stir the dry material until it is completely moist. It looks rough and multi-piece, but don't stir it any more)
4
Pour the stirred batter into the paper cup. I pour 2/3 of the paper cup and put it in the preheated oven. My oven is adjusted to 170 degrees and the middle heat for 15 minutes (the oven temperature depends on the individual oven)Cranberry muffin Make Tips
1. When the dry and wet materials are mixed together, they must be put into the oven immediately, otherwise it will affect the swelling of the muffin. 2. If you are afraid that the color of the top of the muffin will be too dark, you can put tin foil on it