[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;