Name: Cashew Cranberry Muffin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 2 pieces egg; 60g milk; 40g butter; 60g White sugar; 1 tsp salt; 3g Baking powder; Some condensed milk; 20g Dried cranberries; 15g Charcoal Roasted Cashew Nuts; A few drops White vinegar

Cashew Cranberry Muffin

by 吖You_

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Want to eat cake, but the process is too long and smelly? Then be muffins! Although the taste is not as soft as the cake, the muffins are quick and easy and have zero failures. They don't need any baking skills. They can be completed easily in 30 minutes. It is simply the best choice for a rookie in the baking world!
Cranberry, sweet and sour, rich in vitamin C, has many benefits when eaten frequently; cashew nut, one of the world's four major dried fruits, has rich nutritional value. Sprinkle the charcoal-roasted cashews on the surface of the cranberry muffin to make the muffin's surface layer is salty and crispy, the inside is sweet and sour and soft, the taste and texture are very good, you can try it!
The recipe below can only make 4 muffins, and cashews and cranberries can be replaced with other ingredients! "

Cashew Cranberry Muffin

1. Heat the butter to soften with water; heat the butter to soften with water;

2. Cut dried cranberries into small dices;

3. Oven preheating: 180 degrees for the upper and lower pipes, 10-15 minutes;

4. Pour the eggs and white sugar into a bowl, then add a few drops of white vinegar to remove the smell, and mix well;

5. Pour in the softened butter and stir well (if the butter is not sufficiently softened, use an electric whisk to beat)

6. Pour in an appropriate amount of condensed milk and salt, and stir well (this step is optional);

7. Pour the milk and stir gently;

8. Pour baking powder into low-gluten flour;

9. Add the sifted flour to the bowl and stir until no powder is visible;

10. Pour in dried cranberries and stir well (leave a little bit of dried cranberries for decoration);

11. Pour the batter into a paper cup, about 7 minutes full;

12. Sprinkle cashew nuts and remaining dried cranberries on the surface of the batter;

13. Put it in the middle layer of the preheated oven, and bake the upper and lower pipes at 180 degrees for about 25 minutes (I use the Changdi steaming oven, and you can adjust the temperature and time according to the temper of your own oven);