Name: [coarse Grains Collide with Baking, Delicious and Healthy] Coarse Grain Muffins
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g Low-gluten flour; 5g Baking powder; 3g baking soda; 3 pcs egg; 70g Corn oil; 70g White sugar; 20g Black beans; 20g red beans; 20g pea; 20g Rice beans; 20g green beans; 10g black rice; 10g Red japonica rice; 10g Glutinous rice; 10g Miscellaneous rice

[coarse Grains Collide with Baking, Delicious and Healthy] Coarse Grain Muffins

by Scattered 2011

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Muffin cake is delicious, but I don’t dare to eat more~~High oil and sugar, not ordinary people can afford it~~
But for a greedy cat like me, it is even more difficult to endure not to eat~~
Every time I walk into the kitchen, I see baking materials, 12 continuous muffin molds, and the oven~~~These things are like sparkling~~I have to work hard to beckon me~~~
Actually, I am not a muffin cake~~~ The main reason is that the muffin is made quickly~~~
Office workers who are nine to five in the morning really don’t want to toss about things that are too time-consuming~~~
And this [coarse grain muffin] is tossing on the weekend~~~
I boiled a big pot of coarse grains and miscellaneous bean porridge. I can't finish it by myself and don't want to waste it~~
So I came up with a whole grain cake~~~
I went to a gathering at a friend’s house in the evening and grabbed the whole grain cakes every minute~~~Everyone said it was delicious~~~

[coarse Grains Collide with Baking, Delicious and Healthy] Coarse Grain Muffins

1. Prepare raw materials: black rice, red japonica rice, miscellaneous grain rice, black beans, red beans, peas, rice beans, mung beans, glutinous rice;

2. After washing the above ingredients, put them into the stewing pot, pour in an appropriate amount of water, and start the function of [cooking porridge];

3. Pour out the cooked porridge; drain the soup (do not throw it, it will be used below); the mixed beans inside are divided into two parts: 70g is ground into mixed beans, and the rest is reserved;

4. Knock eggs, sugar and corn oil into the container;

5. Stir evenly with a manual whisk;

6. Pour in 90 ml of broth and continue to stir evenly;

7. Sift in low-gluten flour, baking powder, baking soda, pour in 70g mixed bean paste, and stir evenly;

8. Add 50g mixed beans and stir evenly;

9. Pour the batter into the mold, and it will be 80% full;

10. Sprinkle with 30g mixed beans. This step can be omitted, because the miscellaneous beans will sink;

11. After the upper and lower tubes of the oven are preheated at 170 degrees, place the bakeware in the middle of the oven and bake for about 20 minutes;

12. Healthy and delicious whole grain muffins are out.

Tips:
1. Since the power and temper of the oven are different, please operate according to the actual situation;
2. Use a spatula to stir the batter up and down until there is no dry powder. Don't stir it too much to avoid gluten;