Zero Failure [raisin Muffin Cake]

Name: Zero Failure [raisin Muffin Cake]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 1 egg; 50g milk; 50g Sugar; 70g Corn oil; 50g White sugar; 50g raisin; 2g salt; 2g Baking powder

by Handsome chef

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

To say that the simplest cake is the muffin cake.

Just mix the ingredients in order evenly

Put in the oven

Ding Dong

Let's work together...

Since the making of muffin cake does not need to be spent, it is extremely simple and suitable for novices.

But what needs to be reminded is:

The fat content of general muffin cake is relatively high, so the calories are also amazing. The taste, the oil is more natural and fragrant.

Why is there so much fat? Because the muffin cake is not beaten or fermented, the texture is not soft and dense. In this way, the amount of oil should be larger to lubricate the tissue, otherwise it will cause a dry taste.

Come to a muffin for breakfast and stay active all morning.

A raisin muffin, simple ingredients, first-class taste

You can do two of the following quantities, this is really zero failure.

The picture I took was the first time I made it.

The family members said it was delicious after they tasted it, and then made a double on the same day."

Ingredients

120g Low-gluten Flour
1 Egg
50g Milk
50g Sugar
70g Corn Oil
50g White Sugar
50g Raisin
2g Salt
2g Baking Powder

Zero Failure [raisin Muffin Cake]

1. Raw materials used for weighing preparation

Zero Failure [raisin Muffin Cake] recipe

2. Mix salt, oil and sugar evenly (because raisins are added, the amount of sugar is only 50g, and those who like sweet can add it to 60g, handsome personally think it is a bit sweet)

3. Add an egg (add it once, no need to divide)

4. Stir thoroughly, pour the milk and stir evenly

5. Sift in the flour and baking powder 2g (baking powder can make the cake texture fluffy, it does not affect the taste, you can leave it out)

6. Use a rubber spatula to turn from bottom to top, smoothing a little bit to fully blend the flour and oil until there is no gnocchi (be careful not to draw a circle to avoid gluten, and you must be patient to ensure that there is no gnocchi when turning slowly from below) 7.