Pumpkin Muffins
1.
Ingredients: 80 grams of pumpkin puree, 50 grams of milk, 1 egg, 25 grams of caster sugar, 100 grams of low-gluten flour, 1/2 teaspoon of baking powder, 10 grams of corn oil
2.
Knock the eggs into a bowl, add sugar and beat evenly.
3.
Add pumpkin puree and beat evenly.
4.
Pour the milk and stir well.
5.
Mix the baking powder with the flour and sift into the egg liquid. Mix well.
6.
add some oil.
7.
Stir it into a uniform and flowing batter.
8.
Heat a pan, pour a little oil, and shake well.
9.
Take an appropriate amount of batter, put it in the pan, and spread it out into a cake. Fry on low heat until bubbling on the surface.
10.
Turn it over and fry for about 1 minute.
11.
Out of the pot.
Tips:
The thinness of the batter can be adjusted with milk.
There is more milk and the batter is slightly thinner, making it easier to spread into pancakes.
Use a small fire when frying, so as to avoid external coke and internal growth.