Pumpkin raisin Muffin

Pumpkin raisin Muffin

Introduction:

Production steps:

Step 1: prepare materials

Step 2: cut the pumpkin into small pieces and put them into the microwave oven to cook.

Step 3: take out and press into mud.

Step 4: add sugar to the melted butter and stir well.

Step 5: pour the eggs in batches and stir well.

Step 6: add milk and pumpkin and stir well.

Step 7: add the sifted low gluten flour and baking powder.

Step 8: mix evenly from bottom to top with scraper.

Step 9: put the batter into the mold with a spoon.

Step 10: garnish with raisins

Step 11: preheat the oven, bake at 170 ℃ for 20 minutes.

Materials required:

Low gluten flour: 150g

Pumpkin: 80g

Butter: 60g

Milk: 50g

Sugar: 70g

Baking powder: 6 g

Eggs: 3

Raisins: moderate

Note: when mixing the batter, use a scraper to mix it from bottom to top evenly, and circle it to produce gluten.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet