Preserved dried fruit Muffin
Preserved dried fruit Muffin
Introduction:
Production steps:
Materials required:
Low gluten powder: 200g
BP powder: 8g
Salt free butter: 100g
Milk: 100ml
Candied dried fruit: 100g
Sugar: 100g
Salt: right amount
Honey: 40g
Eggs: two
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: Original
Preserved dried fruit Muffin
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