honey corn muffin
I bought some corn that was very tender, boiled a few and it was really delicious, and the remaining one was also good to make some muffin... I don't make muffin often because I use a lot of baking powder, but it doesn't matter if I eat it occasionally. This cake is simple and convenient, and it is very suitable for students who are getting started with baking.
Recipe Recommendations
- butter 30 grams
- low-gluten flour 40 grams
- whole egg one
- low powder 100 grams
- corn oil 50 grams
- milk 50 grams
- baking powder 1 tsp
- corn kernels appropriate amount
- sugar 100 grams
- salt 1 grams
- honey 50 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for honey corn muffin
1
Crispy grains: Cut refrigerated butter into small pieces.
2
Add low-gluten flour and granulated sugar with a little salt, wrap the flour, break it with your hands, reduce it to size, twist it into a pile of powder with your fingers to make it more finely.
3
Stir the whole into a loose shape with uneven grains. Refrigerate after you are done.
4
Ma Fen: Take a large bowl and mix the eggs, sugar and salt together and stir well.
5
Add corn oil and stir well. Pour in the milk and stir well.
6
Sieve in low flour and baking powder.
7
Stir well.
8
Add corn kernels and mix well.
9
Put it into a paper mold. Seven points are enough.
10
Sprinkle crispy grains on the surface of the cake paste. Place an oven at 180 degrees, medium layer, heat up and down, 20 minutes.