Cranberry Muffin

Cranberry Muffin

Introduction:

Cranberry effect: it has the function of preventing urinary tract infection, and can effectively inhibit the attachment of Helicobacter pylori to the intestines and stomach. Helicobacter pylori is the main cause of gastric ulcer and even gastric cancer. Besides, it can also resist aging, avoid Alzheimer's disease, beautifying skin and beautifying skin, and maintain skin's youthful health. The method of muffin is divided into traditional method and emulsification method. The emulsification method is more complex, so I chose the traditional method. (the formula comes from Jun Zhi) "

Production steps:

Step 1: mix the milk, corn oil and beaten egg

Step 2: mix flour, baking powder, salt, sugar and dried cranberry

Step 3: pour the evenly mixed dry material into the mixed liquid in the first step (remember: the dry material can be stirred until it is completely wet. It looks rough and lumpy, but don't stir any more)

Step 4: pour the batter into the paper cup. I pour it into the 2 / 3 position of the paper cup and put it into the preheated oven. My oven is adjusted to 170 degrees and the middle layer is roasted for 15 minutes (the oven temperature depends on the individual oven)

Materials required:

Low gluten flour: 100g

White granulated sugar: 30g

Egg: 20g

Milk: 80g

Corn oil: 30g

Baking powder: 6 g

Salt: 1.25g

Dried Cranberry: 40g

Precautions: 1. When the dry and wet materials are mixed together, you must immediately enter the oven, otherwise it will affect the expansion of muffin. 2. If you are afraid that the top of muffin is too dark, you can put tin foil on it

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet