Cranberry Muffin

Cranberry Muffin

Introduction:

"I haven't eaten muffin since I was a child, so I was very curious. Once when my baby picked one for me, I also bought one at the price of 16 yuan. I thought how delicious it was, but I was disappointed. Maybe it was a matter of personal taste. When I learned to bake, I started to stir up muffin. At that time, I didn't say it. I put too much baking powder and it had a taste. I threw away all the things that had been tossing for a long time, so muffin was left behind. Today, the baby said, "this Cranberry is delicious." I immediately thought of the cranberry muffin, so I immediately started to make it. It grows tall and tastes delicious. Compared with the cake, it's simpler and faster. It's a very good choice for novice bakers to start from this. "

Production steps:

Step 1: prepare raw materials

Step 2: add sugar to the butter and let it soften

Step 3: beat the egg beater until loose

Step 4: add the egg liquid in several times, and continue to beat evenly with the beater

Step 5: add milk and low gluten flour, mix well

Step 6: add the right amount of cranberry

Step 7: put it into muffin paper cup, 7 points full

Step 8: put a few cranberries on the surface, put them in the oven, heat up and down, 180 degrees, middle layer, bake for about 25 minutes

Materials required:

Low gluten flour: 100g

Egg: one

Butter: 60g

White granulated sugar: 60g

Milk: 70g

Cranberry: moderate

Baking powder: 2G

Note: first, butter and sugar should be mixed evenly and then stirred with an egg beater to avoid splashing; second, milk and low gluten flour should be mixed with a little milk and a little flour, and then a little milk and a little flour; third, do not stir in circles when mixing, just like stir frying.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet