Butter Muffins
1.
After the milk is heated, add the butter and wait for the butter to melt.
2.
Add sugar and beat well, wait for the liquid to cool, add eggs and stir well.
3.
Mix the low-powder and baking powder evenly, sift them into the basin, and cross-stir them without seeing the dry powder. Silence for 15 minutes.
4.
The finished batter should not be too dry or too thin. The batter is shiny, has no lumps, and has strong fluidity, but it should not be too thin, too thin and not shaped. If it is too thick, the bottom of the batter will be solidified after it is automatically spread out. Experiment with one to find the feeling.
5.
The breakfast machine warms up for 2 minutes.
6.
Put down the bottom assembly, scoop a little batter and pour it on the bottom plate, the batter will automatically spread out round.
7.
When small bubbles appear on the surface, it has solidified, turn over and heat the other side for a few seconds. Set aside the fried muffins. Until the batter runs out.
8.
Banana slices and put on the plate with muffins.
9.
The whipped cream is whipped with condensed milk, the top is whipped cream, and topped with strawberry jam.
10.
Sprinkle chopped cranberry chocolate, granola, and add your favorite fruit. I used blueberries, raspberries, and avocados.
Tips:
1. The breakfast machine cannot be preheated for too long, otherwise the bottom of it will be too dark. After the edges are solidified, you can put the components on, pick up one end of the muffin, observe the coloring on the bottom, and turn it over immediately when the coloring is satisfied. Only in this way can you make a good-looking muffin.
2. The overall sweetness can be controlled by yourself. The sweetness of the muffins is very low. The commercially available jams are very sweet. There is also condensed milk in the whipped cream, so the combination is just right.
