1. Group photo of the ingredients; soak raisins and rum to soften, soak for at least 30 minutes
2. Whole egg with yellow sugar
3. After whipping evenly, add corn oil
4. After stirring, add milk and vanilla extract to form a fused liquid; vanilla extract can be added as you like, with or without
5. Sift low-gluten flour and baking powder into the egg yolk milk melt, then sift into the quinoa flour
6. Use a spatula to stir in irregular directions to form a uniform batter
7. Squeeze the soaked raisins into the batter and mix evenly; now start to preheat the oven 180 degrees
8. Use a small spoon to scoop the batter into a muffin paper cup, 8 minutes full
9. Put the muffin cups on the grill, and then send them to the middle layer of the preheated oven, 180 degrees, with "back air heating", about 30 minutes;
10. After baking, let cool naturally
11. The smell is very fragrant, the taste is very real
Tips:Choose aluminum-free baking powder for baking powder, so you can use it with confidence;
Before putting the muffin batter into the oven, cover it with plastic wrap and let it stand for about 20 minutes, the batter will be smoother and more delicate;
The operation time and temperature are adjusted according to the size of the cup and the actual situation of the oven.
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