Low-fat Double Blueberry Muffin

Name: Low-fat Double Blueberry Muffin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 4g Aluminum-free baking powder; 40g Blueberry jam; 0.5g salt; 1 piece egg; 40g Frozen blueberries; 120g milk; 30g Corn oil

by Food·Color

4.6 (1)

Favorite

4

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. . . . "

Ingredients

Low-fat Double Blueberry Muffin

1. Ingredients: 120g low-gluten flour, 4g aluminum-free baking powder, 40g blueberry jam, 0.5g salt, 1 egg, 40g frozen blueberry, 30g corn oil, 120g milk.

2. Knock the eggs into a large bowl, add blueberry sauce, and beat evenly.

3. Pour in corn oil and milk, and beat well to form a uniform mixture.

4. Mix baking powder and flour, sift into the mixture, and stir evenly with a spatula.

5. Add frozen blueberry diced berries.

6. Mix well so that the blueberry berries are evenly distributed in the batter.

7. Put it into a silicone mold with a paper cup, 8 minutes full.

8. Put it in the baking tray, put it in the oven, on the middle level, and bake for about 30 minutes.

9. The surface is light golden and baked.

10. Demould immediately, put on a drying rack and let it warm before eating.

Tips:
1. Those who like sweetness can add blueberry jam or add white sugar as appropriate.
2. Frozen blueberries can be replaced with fresh blueberries, and the dosage is more arbitrary.
3. The baking time and firepower need to be adjusted according to the actual situation.