Low-fat Double Blueberry Muffin
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
A pile of frozen blueberries broke through the skin in the freezing, dripped out the oar juice, and was frozen again. As a result, the surface was covered with tiny purple-red ice ballast. The color of frozen blueberries is not blue-purple like fresh blueberries, but a deep purple-red color.
Use it to make cakes, but I have already made some cakes with fresh blueberries. Suddenly thinking of the blueberry jam that I have never had the opportunity to use, my eyes light up. The past and present of blueberries, let them gather in the same cake. Here is a quick and convenient blueberry muffin first.
Blueberry jam is directly used to replace the same amount of white sugar. The sweet and sour jam may not bring the same sweetness to the cake body, but it will increase the color. Don't want to make the cake body too dark, the amount of jam is equal to sugar, anyway, don't mind the cake that is not too sweet. Frozen blueberries are directly sprinkled with fruit diced, mixed in the batter to draw the blue purple, red purple. There is no need to mix these traces of dark colors into the batter, just let them exist. However, these dark scratches seemed to disappear during the mold loading and baking process.
The muffin with double blueberries is not very sweet, but it looks pretty good. . . . "
Use it to make cakes, but I have already made some cakes with fresh blueberries. Suddenly thinking of the blueberry jam that I have never had the opportunity to use, my eyes light up. The past and present of blueberries, let them gather in the same cake. Here is a quick and convenient blueberry muffin first.
Blueberry jam is directly used to replace the same amount of white sugar. The sweet and sour jam may not bring the same sweetness to the cake body, but it will increase the color. Don't want to make the cake body too dark, the amount of jam is equal to sugar, anyway, don't mind the cake that is not too sweet. Frozen blueberries are directly sprinkled with fruit diced, mixed in the batter to draw the blue purple, red purple. There is no need to mix these traces of dark colors into the batter, just let them exist. However, these dark scratches seemed to disappear during the mold loading and baking process.
The muffin with double blueberries is not very sweet, but it looks pretty good. . . . "
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