Grape Puree Oil-free Muffin

Name: Grape Puree Oil-free Muffin
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 180g Grape juice; 55g Caster sugar; 100g Low-gluten flour; 1/2 tsp Baking powder; 25g egg; 1/4 teaspoon salt; 1/4 teaspoon baking soda

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Muffin, a quick cake that can be baked by mixing dry and wet materials, can also be a good choice for quickly solving the slurry substance. The oil brings a moisturizing taste and adds aroma to the food. However, it also adds a lot of heat. Get rid of the oil and replace the oil with grape juice, which can consume more grape juice and reduce heat intake. As for the taste, it’s okay to sacrifice a little for the calorimeter.
The color of grape syrup changes to a dark purple in the bread. What color will it show in the cake?

Ingredients

180g Grape Juice
55g Caster Sugar
100g Low-gluten Flour
1/2 tsp Baking Powder
25g Egg
1/4 teaspoon Salt
1/4 teaspoon Baking Soda

Grape Puree Oil-free Muffin

1. Ingredients: 180 grams of Merlot grape puree, 100 grams of low-gluten flour, 55 grams of fine sugar, 25 grams of eggs, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, 1/4 teaspoon of baking soda

2. Pour grape syrup, eggs, salt, and sugar into a bowl and mix well. Mix low-gluten flour, baking powder and baking soda, sift into a bowl, stir until the flour is moist

3. Put it into a paper cup, 2/3 full, put it in the oven, in the middle, fire 180 degrees up and down, bake for 20-30 minutes, the surface is colored, out of the oven

Tips:
1. When mixing the batter, stir up and down, do not stir in a circular motion. Stir in the flour and moisten it completely, no need to stir too much.
2. The amount of sugar can be increased or decreased according to your own taste.