Egg Tart Mold Muffin

Name: Egg Tart Mold Muffin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 95g Low powder; 30g Corn oil; 20g Sugar; 1 egg; 70g milk; 2g Baking powder; 1 teaspoon Lemon juice; 4 Egg Tart Mould

by Taste chew

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

There were originally more than 20 cups in the house, but one was torn by the children.
When I wanted to eat muffins, I thought of this egg tart mold, which I used to make once before, and it feels more environmentally friendly.
But what I did today was all open.

Ingredients

95g Low Powder
30g Corn Oil
20g Sugar
1 Egg
70g Milk
2g Baking Powder
1 teaspoon Lemon Juice
4 Egg Tart Mould

Egg Tart Mold Muffin

1. Materials needed (baking powder mixed with low powder)

2. Beat the eggs into the container

3. Add milk, sugar, corn oil and mix well

4. Add a spoonful of lemon juice

5. Mix well

6. Sift in low powder

7. Mix into a batter

8. Pour into the egg tart mould (coating oil underneath)

9. Preheat the oven, heat up and down 170 degrees, 25 minutes (after 15 minutes, the upper layer is covered with tin foil)

Tips:
1. The tart mold I use, so it takes longer to bake. The specific baking time depends on the temperament of each oven.
2. The baked muffins will be completely demoulded just by gently tilting with a fork.