1. Weigh the muffin flour.
2. Add milk and stir evenly into a ground paste without lumps.
3. Add the whole egg mixture.
4. Melt the butter in water in advance, add the sugar and stir until it dissolves. After it cools, add it to the batter and stir well, and let it stand for 15 to 20 minutes.
5. Brush the non-stick pan with a thin layer of oil and heat it to 40 to 50% of the heat.
6. Scoop in a spoonful of batter.
7. Wait until the surface starts to solidify and a lot of small fluffy bubbles appear.
8. Turn it over and continue to fry.
Tips:1: Butter fills the muffins with a strong milk flavor, if you don't have it, you can not add it, but the taste will be slightly inferior.
2: Use a non-stick pan when making.
3: Fry the whole process on a small fire to avoid sticking the pot.
