Yam Red Date Muffin
by Wanshanhong
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. The yam is steamed first
2. Take the required amount, peel and cut into sections, add 130g of milk and stir to make a paste for later use
3. I use dried Xinjiang jujubes, wash them quickly with water, and then soak them with 200 grams of milk
4. Soak the dried dates until soft. You can also use red dates to remove the pit, in which case the amount of dates will be increased. After soaking for about an hour, the dried dates have absorbed all the milk, and the soaked dried dates are set aside.
5. Add baking powder and baking soda to the low-gluten flour, mix well and then sift it twice to ensure that it is evenly mixed.
6. Pour the stirred yam milk paste into a basin and add grape seed oil
7. Stir well, add eggs and stir well, then add yogurt,
8. Stir thoroughly
9. Sift in the sieved powder and mix it evenly by cutting and mixing.
10. Finally, pour in the soaked dried dates
11. Stir evenly.
12. Pour into a paper cup. Just fill it up to seven points. I used paper cups with a diameter of 70mm and a height of 60mm, and made 12 cups
13. Heat the oven up and down at 180 degrees, place the second layer below, and bake for 30 minutes.
14. Baked muffins
15. After letting cool, cut open, you can see a lot of red dates. The yam is mashed up, so I can't see it anymore. In short, it is a relatively healthy muffin cake
Tips:For the 35-liter oven I use, if the oven is small, the temperature and position should be flexibly controlled.
