Soufflé Muffins

Name: Soufflé Muffins
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Flour; 35g Homemade yogurt; 2 pcs egg; Some cranberry; 15g Sugar; 1/2 lemon

by Xizi flowers in Pinellia ternata

5.0 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

There are no special skills and materials to make this soufflé muffin, as long as you follow the amount and method of the recipe, you can easily complete it.
In order to be more suitable for the baby, I did not put baking powder, no oil, and very little sugar! Just add "whipped meringue" to the muffin batter, and simply fry it in a pan, and the cute white fat man is out of the oven! "

Ingredients

Soufflé Muffins

1. Chop dried cranberries and set aside.

2. Separate the egg yolks and egg whites and put them in two large bowls without oil and water.

3. Add yogurt and flour to the egg yolk.

4. Stir until there are no particles.

5. Add a few drops of lemon juice to the egg whites, add sugar to the egg whites three times, and beat until the egg beater has a small hook-like shape.

6. Divide the beaten meringue into two separate egg yolk pastes, cut and mix evenly. Remember to cut and mix.

7. Add chopped cranberries and continue to cut and mix evenly. Don't draw circles when cutting and mixing, otherwise the beaten egg whites will defoam.

8. The egg paste is put into the piping bag. The muffins made in this way look good.

9. Turn a non-stick pan on medium and small heat and squeeze the batter into the pan. Cover the lid and fry for about 3 minutes to make the muffins softer. (Remember to minimum fire, small fire, small fire.)

10. Fry until the shape is set, turn it over, continue to cover and fry for about 3 minutes, until it turns golden brown, and it is well cooked and served.