Blueberry Yogurt Oil-free Muffin

Name: Blueberry Yogurt Oil-free Muffin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 1 piece egg; 50g Sugar; 200g Yogurt; 2g Lemon juice; 20g blueberry; 2g Dried cranberries

by Soft blue crystal

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It is said that the natural enemy of weight loss is cakes and desserts, but what should I do if I can’t control my mouth? In fact, if you do it yourself, you can adjust the formula that suits you, including reduced sugar, low oil, and so on. No oil is used in this muffin cake. A lot of yogurt and blueberries are added. The taste is slightly sour. You can adjust the amount of sugar yourself. Because there is more flour, although it is a chiffon method, the taste is completely different from that of chiffon. It looks a little chewy and elastic, not the softness of chiffon, it is very suitable for eating when calorie control. There is a matching paper tray, and the cake can be taken out of the mold immediately after it is baked, which is easy to eat and store, and the appearance value is also high. "

Ingredients

100g Low Powder
1 piece Egg
50g Sugar
200g Yogurt
2g Lemon Juice
20g Blueberry
2g Dried Cranberries

Blueberry Yogurt Oil-free Muffin

1. Separate the egg white and yolk from the egg. Add 10 grams of sugar to the egg yolk and stir until the sugar melts.

2. Add yogurt and stir well.

3. Add lemon juice.

4. Sift in the low powder in batches, sieve and stir once at a time, but not over stirring.

5. Stir until there is no dry powder, cover the upper surface of the basin with plastic wrap for later use.

6. Add 40 grams of sugar to the egg whites.

7. Beat until wet foaming.

8. After the egg whites are mixed with the batter, add a portion of the blueberries and stir well.

9. Spoon the batter into the mold, and put some blueberries and dried cranberries soaked in wine on the surface.

10. Put it in the oven, select the middle layer, bake at 200 degrees for 10 minutes, let the surface of the cake bulge, and then turn to 180 degrees and bake for 20 minutes.

Tips:
1. Stirring too much batter tends to produce tendons.
2. For the batter made first, cover the surface of the egg whites, otherwise the surface of the batter will become dry.
3. The cake should be demoulded immediately after baking, otherwise there will be moisture. The cake is slightly hard right after baking. When it is not hot, put it in a fresh-keeping bag and store it. It will become soft the next day.
4. The formula adds a lot of yogurt, if you like to eat sweet, you can add 30 grams of sugar.
5. The mold used is Xuechu 6 continuous square non-stick cake mold with No. 4 square cake tray.
6. The oven is ACA/North American Electric ATO-E30A.