Strawberry Muffin with Zero Failure

Name: Strawberry Muffin with Zero Failure
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 60g brown sugar; 20g egg; 80g milk; 80g Fresh strawberries; 30g Corn oil; A small spoon of 5ml Baking powder; 1/4 teaspoon 1.25ml salt

by Ning Zi

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Making desserts with children is a good time for parents and children, so let’s start with the easy-to-use little muffin cakes! Strawberry and brown sugar paired, sour and sweet, sweet but not greasy, I ate two at once. (The recipe comes from Mr. Junzhi)"

Ingredients

100g Low-gluten Flour
60g Brown Sugar
20g Egg

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80g Milk

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80g Fresh Strawberries
30g Corn Oil
A small spoon of 5ml Baking Powder
1/4 teaspoon 1.25ml Salt

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Strawberry Muffin with Zero Failure

1. Use an electronic scale to weigh the ingredients.

2. Pour eggs, corn oil and milk into a large bowl, add sugar and salt, and stir well.

3. Cut fresh strawberries into small cubes.

4. Pour the diced strawberries into the mixed liquid in the first step and stir evenly.

5. Combine low-gluten flour and baking powder through a sieve.

6. Pour the mixed flour into the mixed liquid in the first and second steps.

7. Use a rubber spatula to mix evenly (from the bottom up, do not mix in circles), and mix until the flour is all moist.

8. Spoon the mixed batter into the paper cup mold, not too full.

9. Put it in a preheated 180 degree oven and bake for 20 minutes.

Tips:
1. If the paper cup is too thin, the batter is easy to flow out. You can put two paper cups.
2. There is 1/4 teaspoon of cinnamon powder in the original formula. I didn't add it if I didn't have it at home. The added flavor should be more refreshing.