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.