1. Carrots are peeled and cut into pieces, steamed in a pot, and can be easily passed through with chopsticks.
2. Use a food processor to puree, and take 90g carrot puree for later use.
3. Pour the yogurt, egg yolk, corn oil into the carrot puree
4. Stir well and set aside.
5. Sift in the flour and stir in a zigzag shape until there are no particles.
6. Add sugar to the egg white three times, and beat until the egg whites are lifted and you can see the pointed hooks, which means that the egg whites have been sent in place!
7. Pour the egg yolk paste into the egg whites and stir evenly.
8. Heat the flat-bottomed non-stick pan without putting oil! Using a fixed-size spoon or mold, scoop a scoop of batter into the pan from top to bottom, and the muffins will automatically form a regular circle.
9. Small bubbles appeared one by one on the top, and the pores broke and the muffin was shaped and then turned over. It was enough to be baked until golden on both sides!
10. Perfect to impeccably muffins.
Tips:The whole process must be low fire slowly, if the fire is big, the color is not beautiful and easy to burn!
