oatmeal blueberry marfin
By VicentaLakin
Every weekend, as long as there's nothing special, you must sleep until you wake up. So, the usual breakfast was saved, so I woke up and had a brunch. Four boxes of blueberries are still here.
Recipe Recommendations
- low-gluten flour 90 grams
- Quaker instant oatmeal 20 grams
- Lead-free baking powder 2 grams
- unsalted butter 110 grams
- eggs of 2
- sugar 60 grams
- Blueberry Fresh Fruit 100 grams
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for oatmeal blueberry marfin
1
The moulds are coated with a thin layer of soft butter, sifted with powder, lightly sipped with surplus powder, and provided for。
2
Low-banded flour and powdered flour have been sifted twice, and they have been mixed with oatmeal。
3
Saltless butter cut into small blocks and softened at room temperature。
4
Add sugar in fractions, with an electric omelet to the white end, and a larger size。
5
Pair the eggs in four to five times in butter, and flatten them。
6
Add mixed powdered, dried blueberries。
7
Smash the face with a rubber razor from the bottom up so that it is even。
8
The oven is preheated at 180 degrees and the face is covered with eight points to bake a sashimi, mid-level, baked for 20-25 minutes。
9
When it's cold, it's off。oatmeal blueberry marfin Make Tips
1. After mixing the wet and dry ingredients, do not overmix, otherwise the finished product will not be fluffy. Some experts even say that it is better to leave some unincorporated dry flour than to overmix.
2. If you want the muffins to rise higher and more vigorously, increase the temperature and shorten the baking time; if you want a gentler rise with a slightly flat surface and without bursting, lower the temperature and extend the baking time.
3. Do not add too many fresh blueberries either, as this will affect the rising effect.