Coffee pumpkin seeds muffin
Muffin cake is my favorite cake. It is easy to operate and does not take time. It has a variety of flavors and all matches. It is good with milk porridge in the morning and milk tea and coffee in the afternoon.
Recipe Recommendations
- instant coffee 15 grams
- whole egg of 2
- milk 100 grams
- low-gluten flour 160 grams
- baking powder 1 teaspoon
- baking soda 1/4 spoon
- pumpkin seeds appropriate amount
- water 4 teaspoon
- fine sugar 90 grams
- salad oil 80 grams
Steps for Coffee pumpkin seeds muffin
1
Add sugar to the whole egg and stir well.
2
Add salad oil and stir well.
3
Add milk and coffee liquor separately.
4
Stir well.
5
Mix the low-gluten flour, soda powder, and baking powder and sieve into the custard.
6
Use a rubber spatula to remove the needle in irregular directionsStir well.
7
Spoon the mixed batter into the paper film for 7 minutes and fill it up. Sprinkle with southern melon seeds on top. Baking: (Please adjust the time and temperature according to the characteristics of your own oven) Preheat the oven in advance, 140 degrees for 25 minutes.