# Fourth Baking Contest and is Love to Eat Festival# Cranberry Muffin
1.
Prepare the raw materials
2.
Sift low-gluten flour and baking powder for later use. Soak cranberries in a small amount of water, soften and drain for later use
3.
The butter is softened at room temperature (it’s getting cold now, this softening process takes about an hour. I only left it for half an hour when I first started making it yesterday, but it didn’t work well when I beat it, and then I left it for about half an hour and beat it again. ), add fine sugar and salt, mix well, and beat with an electric whisk
4.
Beat until the hair becomes loose and white
5.
Add the egg liquid in two or three times and beat evenly
6.
Add the milk in portions and beat evenly
7.
Add sifted low-gluten flour baking powder and salt, mix well (just mix well, don't mix too much, otherwise it will become hard)
8.
Add cranberries and mix well
9.
Put it into a paper mold (just evenly, no need to deliberately smooth it)
10.
Preheat the oven to 170 degrees and bake for about 25 minutes (the three pictures show how the cake changes during the baking process)
