Name: Cranberry Corn Chips Muffins
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 10g butter; 1 piece egg; 15g corn flake; 50g Corn oil; 40g honey; 25g Orange juice; 80g Low-gluten flour; 40g cranberry; 1/2 tsp Baking powder; 1/4 teaspoon baking soda

Cranberry Corn Chips Muffins

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Just a little bit of corn flakes can last a long time, just for this muffin. Always lazy to do it. Muffin is a polysaccharide and oily food and is relatively unmotivated. Until I stayed until I couldn't stay anymore, I took advantage of the lack of plans the next day and turned out the plan that had been shelved for at least half a year. And its result is given to children who are on winter vacation. The crispy corn flakes, sweet and sour cranberries, and the soft and oily taste will surely appeal to you.
Guarding the tempered oven, never leave. Sometimes it is lowered by one bar, sometimes lowered and the heat is raised, and sometimes it is raised again, and it is finally baked into a good color.

Cranberry Corn Chips Muffins

1. Ingredients: 10g butter, 15g corn flakes. 1 whole egg, 40g honey, 50g corn oil, 25g orange juice, 80g low-gluten flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 40g cranberry

2. Melt butter in water, add corn flakes, mix well and set aside. Whisk the eggs and honey evenly, add oil and orange juice. Mix low-gluten flour, baking powder, and baking soda, sift into a bowl, and mix well. Pour in cranberries and mix well

3. Pour in orange juice and beat evenly. Mix low-gluten flour, baking powder, and baking soda, sift into a bowl, and mix well. Pour in cranberries and mix well

4. Put the batter into a paper mold, 7 minutes full, and put an appropriate amount of corn flakes on the surface. Put it in the oven, the middle level, the upper and lower fire 180 degrees, bake for about 25 minutes, the surface is golden, out of the oven.

Tips:
Butter can also be melted by microwave heating.
When mixing the batter, use a rubber spatula to stir irregularly to prevent the flour from becoming gluten.
The baking time and firepower need to be adjusted according to the actual situation of the oven.