Honey orange peel Muffin

Honey orange peel Muffin

Introduction:

"The unique fragrance of sugar orange peel will make you fall in love with her deeply."

Production steps:

Step 1: break up the eggs, add all the liquid materials, the order is: egg, honey, corn oil, milk, orange juice. Stir gently to avoid excessive bubbles.

Step 2: sift the low gluten flour and baking powder together, and add it to the paste in step 1.

Step 3: gently stir the batter with a rubber scraper in an irregular direction. Add sugar orange peel, continue to mix evenly until the batter is smooth without particles, stir lightly.

Step 4: apply oil to the mold (corn oil or salad oil), sprinkle with flour, pour the batter into the mold (80% is enough), it is recommended to use flower mounting bag. Tap a few times to shake the bubble out. Sprinkle some orange peel on the surface for decoration.

Step 5: preheat the oven at 180 ° for 15 minutes, bake it at 180 ° for 25-30 minutes, take it out immediately after baking (avoid too dry cake), and poke it with toothpick. If there is no liquid adhesion, it will be cooked.

Step 6: my friend said it would taste better after one day, but my husband can't wait to eat it.

Materials required:

Egg: 1

Honey: 35g

Corn oil or salad oil: 70g

Milk: 30g

Low gluten flour: 100g

Baking powder: 1 teaspoon

Candied orange peel: 35g

Orange juice: 15g

Note: the cake body is only slightly sweet, in order to highlight the special sweet taste of candied tangerine peel, you can add the amount of honey (about 5g) according to your personal preference.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet