Mashed potato and corn flour cheese Muffin

Mashed potato and corn flour cheese Muffin

Introduction:

"I want to get rid of the fine corn flour and continue to play the modified muffin. I've long been aiming at some of Mr. Meng's xianmafen. In addition, some methods have been adjusted. I don't know what Mr. Meng will think about it. Oil free and sugar free corn flour version, the taste will not be very oily. But it smells good. "

Production steps:

Step 1: prepare materials

Step 2: mash the cooked potatoes, add salt and black pepper

Step 3: mix well and set aside

Step 4: knock the eggs into the bowl and break them up

Step 5: add milk and stir well

Step 6: stir the mashed potatoes

Step 7: tear the cheese into small pieces and add it to the liquid

Step 8: mix corn flour, baking powder and baking soda. Sieve into liquid

Step 9: mix well until there is no dry powder

Step 10: put the paper cup into the baking tray

Step 11: put in the oven, middle layer, up and down the fire, 180 degrees, bake for about 25 minutes, out of the oven

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

Materials required:

Potatoes: 100g

Salt: 1 / 2 teaspoon

Black pepper: 1 teaspoon

Whole egg: 1

Milk: 40g

Corn flour: 65g

Cheese: 1 slice

Baking soda: 1 / 8 teaspoon

Baking powder: 1 / 2 teaspoon

Note: pure corn flour muffin hair will not be too high, salt and black pepper materials can be adjusted according to their own taste. Cake without oil will taste dry.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: salty and sweet