#trust之美#cranberry Mango Muffin

Name: #trust之美#cranberry Mango Muffin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 95g Mango puree; 20g Caster sugar; 20g Corn oil; 1 piece egg; 90g Low-gluten flour; 10g milk; 1 tsp Baking powder; 15g Dried cranberries

by Food·Color

4.7 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

Refer to the tips below and add dried cranberries. If you don't add some cranberries, this normal version of mango muffin looks not much different from the previous oil-free version. The effect is really good. The cranberries are embedded on the golden mango cake like rubies, and they set off each other, which really shines. . . . . "

Ingredients

#trust之美#cranberry Mango Muffin

1. Ingredients: 95 grams of mango puree, 20 grams of caster sugar, 20 grams of corn oil, 1 egg, 90 grams of low-gluten flour, 10 grams of milk, 1 teaspoon of baking powder, 15 grams of dried cranberries

2. Knock the eggs into a bowl, add sugar and beat evenly.

3. Add milk and oil and beat evenly.

4. Pour the mango puree,

5. Stir well.

6. Mix low-gluten flour and baking powder, sift into a bowl, and mix well.

7. Add chopped cranberries and mix well.

8. Put it into a paper cup, seven to eight full, and sprinkle a little cranberry on the surface.

9. Put it in the oven, on the middle level, fire up and down at 180 degrees, and bake for about 25-30 minutes.

10. The surface is slightly colored and baked.

Tips:
Cranberries can be replaced with other dried fruits.
After adding the flour, stir in irregular directions to prevent the flour from affecting the taste.
The baking time and firepower need to be adjusted according to the actual situation.