Quick cake -- pumpkin Muffin Cake

Quick cake -- pumpkin Muffin Cake

Introduction:

Production steps:

Step 1: prepare the materials, slice the pumpkin, put it in the microwave oven for a few minutes, pound it into mud; mix the low powder and baking powder evenly, sift twice; melt the butter.

Step 2: add sugar powder to the egg and stir well.

Step 3: add melted butter in batches and stir well.

Step 4: add pumpkin puree and mix well with scraper.

Step 5: add low flour and mix well.

Step 6: make a thick paste.

Step 7: add raisins and mix well.

Step 8: put the batter into the paper film, 8 minutes full, into the oven, 180 degrees, middle layer, about 25-30 minutes.

Materials required:

Low powder: 200g

Butter: 80g

Pumpkin puree: 200g

Powdered sugar: 90g

Eggs: two

Raisins: 30g

Baking powder: 1.5 TSP

Note: 1, butter can be replaced by corn oil, more healthy, but not so fragrant. 2. I use a lot of pumpkin puree, so there is no water in the material. If your pumpkin puree is dry, add some water or milk. 3. Raisins can also be softened in advance, or soaked in rum, more fragrant. 4. I like to eat Muffin Cake hot. If you don't eat it right away, keep it sealed. When you eat it, it's heated in the microwave oven. It tastes the same as when you just made it.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet