Cranberry Muffin

Name: Cranberry Muffin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 80g egg; 90g milk; 100g cranberry; Some White rum; 100g Butter candy; 50g Caster sugar; 4 tablespoons syrup; 1 tsp Baking powder

by Shangshizhiwen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I haven’t done baking for a while, and I was fortunate enough to get the Changdi CKTF-32GS electric oven. Now that I have a new oven into the house, I have to open it up. Besides, the time limit for the trial report is also tight. I still owe a lot of manuscripts and photos. I really don’t have time to do too time-consuming things. Muffin is the simplest and quickest cake.

First made the fragrant and crunchy almond muffin, which was really not enough, and then made the cranberry muffin. The anthocyanins in cranberries are the most effective antioxidants and can delay aging. It is both beautiful and effective, so I will do more this time and share it with my girlfriends and friends.

The red of the cranberry is bright red and eye-catching. After adding it to the cake, the original pale yellow cake body is embellished brightly and movingly. Too many times, what deliciousness brings to us is visual pleasure and the taste buds also bloom. Even the ordinary things feel very good, not to mention such attractive cranberry muffins..."

Ingredients

200g Low-gluten Flour
80g Egg
90g Milk
100g Cranberry
Some White Rum
100g Butter Candy
50g Caster Sugar
4 tablespoons Syrup
1 tsp Baking Powder

Cranberry Muffin

1. Soften the butter at room temperature and soak the cranberries in white rum until soft.

2. Weigh all the ingredients and seasonings.

3. Drain the soaked cranberries into the wine and chop them into fine pieces.

4. Add fine sugar to the butter and beat with an electric whisk.

5. Break the eggs, stir them into egg liquid, add the egg liquid several times, and stir evenly.

6. Add the milk several times and stir well.

7. Add the syrup and stir well.

8. Mix the low-gluten flour and baking powder evenly and sift in.

9. Continue to mix until it becomes a fine paste.

10. Add most of the cranberry diced and mix gently.

11. Pour into the mold until it is 70% full, and sprinkle the remaining cranberries on the surface.

12. Put it into the middle layer of the oven that has been preheated to 180 degrees, fire up and down, and come out after 20 minutes.

Tips:
1. The amount of the recipe can make 8 cups of muffin cake, and the amount can be increased or decreased according to how much you want to make at a time.

2. When stirring, the whisk can be stirred at medium speed.

3. When adding egg liquid and milk, divide it into several times, stir well before adding.

4. When mixing into a paste, because the flour and other materials used are different, the amount of milk can be adjusted appropriately, and the final paste is not dry and not too thin.