I made a blueberry egg tart once on the weekend and used a flying cake skin version. I put too much blueberry sauce and spilled out when baking. It seems that I will put it less next time. There's blueberry juice all around, which is too sweet. There were two egg whites left in making the egg tart, so I tinkered with apple muffins.
The prescription was copied from Free JM, thank you!
apple muffin
By KenyaCormier
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for apple muffin
1
Heat the milk for 20 seconds and melt in brown sugar.
2
Beat the egg whites until thick (the brown sugar won't melt at first, and then put it all into the milk).
3
Add milk solution and oil to the egg white, sieve into the powder, and finally add diced apple.4
Put into the mold and place in the preheated oven at 170 degrees for about 30 minutes.
5
Finished product...apple muffin Make Tips
1. I felt like I was just messing around, so I didn't take many photos. The cinnamon flavor is very unique, a bit like cassia bark; hehe, I don't like it too much.
2. Adding apples gives it a crisp texture. Although it didn't rise much, it's still fairly soft, and the sweetness is just right.