Cranberry Muffin

Name: Cranberry Muffin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500G Muffin Mix; 5 slices Colorful leaves; 4 capsules egg; 200ML water; 160ML Cooking oil; Some Cranberry Jam; Some almond slices

by KL Le Yoyo

5.0 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

The husband who made muffins recently said that he wanted to make muffins by himself. He said that it was really uncomfortable that he could only watch but not eat. .

Hehe, I can't make it too good; I had to tell him that I was practicing cooking some more delicious dishes and waited for me to return to Shanghai to cook for him. .

[Colorful leaves] Pandan Leaf, also called Pandan Leaf, is a very common spice leaf in Southeast Asia; it grows for many years and has a wide range of uses. Usually can make desserts, Hainanese chicken rice; sugar water, pastries and so on. It can even be used to get rid of peculiar smells. Recently, I have made several desserts with colorful leaves; I won’t let it go if I can’t find it in Shanghai.

If you don’t have fresh colorful leaves, you can also use colorful flavor instead. It is as delicious as changing the colorful juice to milk; the surface is sprinkled with almond flakes or almond flour. The taste is great. . "

Ingredients

Cranberry Muffin

1. Put 5 pieces of colorful leaves with 200ML water into the pulverizer to separate the residue and smash, and then pour out 150ML of colorful juice for later use.

2. Beat the eggs with a whisk until fluffy and add the colorful juice.

3. Continue to beat and mix evenly with eggs for about 2-3 minutes.

4. Add cooking oil.

5. After adding the edible oil, continue to beat with eggs for about 2-3 minutes.

6. After mixing evenly, sift the muffin powder into the egg mixture.

7. Stir evenly with a spatula.

8. Put half of the cake batter into the film, add cranberry jam.

9. Then continue to put the cake batter into 80% full; sprinkle almond slices; preheat the oven to 180 degrees and bake the middle layer for 20-25 minutes.