Cranberry cornflake Muffin

Cranberry cornflake Muffin

Introduction:

"Just a little cornflake can survive for a long time, just for this muffin. I've been too lazy to do it. Muffin is a kind of polysaccharide and oil food, which has no power. Until I can't stay any longer, I turn over the plan that has been shelved for at least half a year while there is no plan the next day. And the result is given to the children during the winter vacation. Crisp cornflakes, sweet and sour cranberries, soft and oily taste, will attract people to like. Keep anxious temper oven, never leave. Sometimes it's reduced, sometimes it's lowered, sometimes it's raised, and finally it's baked

Production steps:

Step 1: Materials

Step 2: melt the butter

Step 3: pour in cornflakes, mix well and set aside

Step 4: add honey to the whole egg and mix well with the egg beater

Step 5: pour in corn oil and stir well

Step 6: add orange juice and stir to form a uniform liquid

Step 7: mix low gluten powder, baking powder and baking soda, sift into liquid and mix well

Step 8: pour in the cranberries

Step 9: mix well

Step 10: pour the batter into the paper mold and fill it with 7 minutes

Step 11: put some cornflakes on the surface

Step 12: put into the oven, middle layer, 180 degrees up and down, bake about 25 minutes

Step 13: the cake is puffed, golden on the surface and baked

Materials required:

Low gluten powder: 80g

Whole egg: 1

Honey: 40g

Corn oil: 50g

Orange juice: 25g

Baking powder: 1 / 2 teaspoon

Baking soda: 1 / 4 teaspoon

Dried Cranberry: 30g

Butter: 10g

Cornflakes: 15g

Note: butter can also be melted by microwave heating. When mixing flour paste, use a rubber scraper to turn it in an irregular way to prevent gluten in flour. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet