Brown Sugar White Bean Cranberry Muffin

Name: Brown Sugar White Bean Cranberry Muffin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g brown sugar; 150g Low-gluten flour; 2 lots cranberry; 140g milk; 200 White bean paste; 2 pcs egg; 85g Odorless vegetable oil; Some Baking powder; Some baking soda

by Seasoning Meow

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Every time I make other recipes, there will be extra red bean paste when I need to make homemade white bean paste. When I really don’t know what to do, I thought of making brown sugar bean paste muffin, with sweet and sour cranberries, sweet and sour. The taste is well balanced, and it is not greasy at all, it can't be better! "

Ingredients

Brown Sugar White Bean Cranberry Muffin

1. Add brown sugar to milk and cook until melted

Brown Sugar White Bean Cranberry Muffin recipe

2. Add the white bean paste to the brown sugar milk and mix well

3. Add odorless vegetable oil to the eggs and beat with a whisk until the color is slightly whitish and the volume becomes larger

4. Add dried cranberries and stir well, cool to room temperature, set aside

5. After mixing the baking powder, soda powder and low-gluten flour, sift into the egg liquid

6. Stir evenly with a spatula

7. Pour the brown sugar bean paste into the batter, cut and mix evenly

8. Pour the batter into the muffin cup, about 7 minutes full. Put it in the middle of the oven, heat up and down, 180 degrees, and bake for 30 minutes.

Tips:
White bean paste can be homemade or commercially available. The amount of brown sugar is adjusted according to the sweetness of the white bean paste. If the bean paste is sweet, the amount of brown sugar should be appropriately reduced, and vice versa.