1. Prepare materials.
2. Beat the eggs into a bowl and use a whisk to beat them evenly.
3. Add sugar to the egg liquid, pour milk and beat to melt the sugar, add corn oil and beat evenly.
4. Add baking powder, sifted coarse grains, and add to a bowl.
5. Stir until there are no particles, a thick, even and fluid batter. Let stand for ten minutes.
6. A pan, preferably a non-stick pan, I like oiling the bottom of the pan so that it will be golden brown. Scoop two tablespoons of the batter into the pan and spread it out into a round cake.
7. Fry on low heat for about a minute, turn it over if there is a bulge on the surface, and fry for about a minute until the sides are golden brown.
8. Pour some yogurt on top of the muffin, or put honey and various fruits on it, and you can eat it.
Tips:Depending on the flour used, the amount of milk used will be different. As long as it is made into a thick fluid paste, you can add it as you wish. The amount of oil and sugar can be added or subtracted. The ingredients for the muffins can be flexible. Not as strict as cake.
