Blueberry muffin

Introduction:

Production steps:

Step 1: beat the eggs into a bowl, add sugar and stir well.

Step 2: add salad oil and milk to mix well.

Step 3: add salt, sifted low gluten flour and baking powder, and mix well.

Step 4: add sesame, sweet corn and fresh blueberries to the batter and mix well.

Step 5: put the non stick pan on the fire and heat it (no need to pour in oil), turn down the fire and pour in a spoonful of batter.

Step 6: when the batter is honeycomb, turn the other side down, and then cauterize for about 30 seconds.

Step 7: wipe the pan with a kitchen paper towel and bake a muffin.

Materials required:

Eggs: 2

White granulated sugar: 30g

Salad oil: 20g

Milk: 60g

Low gluten flour: 80g

Baking powder: 4G

Sesame: 2G

Canned sweet corn: 30g

Fresh blueberries: 30g

Salt: 2G

Note: wash fresh blueberries and canned sweet corn kernels with water several times, drain and set aside.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: sweet and sour