Soy Milk Muffins
1.
Prepare all the ingredients. Put the soy bag into the soymilk machine and grind it into soymilk, pour out a cup to cool and set aside.
2.
Beat the eggs into a bowl, add 15g of salad oil and 15g of caster sugar, and mix well.
3.
Add 100g quinoa and purple sweet potato soy milk, mix well.
4.
Mix 100g low-gluten flour and 3g aluminum-free baking powder, and then sift into a bowl.
5.
Stir all the ingredients in a zigzag shape with egg custard to form a delicate muffin batter.
6.
Preheat the breakfast machine for 2 minutes, and pour a spoonful of batter into the frying pan.
7.
The batter will automatically flow around and become a circle.
8.
When small bubbles appear on the surface, turn over and continue heating for a few seconds, and a muffin is completed. Then continue to the next one until the remaining batter is used up.
Tips:
1. The batter of the muffins should be shiny, delicate and free of gnocchi. The fluidity must be strong, and the thinness must be well grasped. If it is too thick, the batter cannot be automatically rounded, and if it is too thin, it will not form.
2. This muffin is not very sweet and can be eaten with honey, jam, condensed milk, etc. If you like sweetness, you can add some sugar to the batter.
3. To make soy milk, I use light nourishing quinoa purple sweet potato mini bean bag, which contains oatmeal, freeze-dried purple sweet potato, quinoa, various dried fruits and vegetables, coconut flakes, soybeans, almond nuts and other nuts , Full of energy.