Raspberry Dry Yogurt Honey Muffin Homemade Recipe
Continuous rain for two days, the weather suddenly turned much colder today. The blanket was too thin; I woke up several times at night due to the cold, and again around 5 AM.Eggs Muffins It happened that today is Thanksgiving.Thanksgiving on which turkey and cranberries are traditionally eaten.Cranberries So I decided to make some cranberry-flavored muffins, also taking some for my mom as a thank you.
Ingredients Main ingredients
Low-gluten flour 100g, Butter 50g, sugar powder 30g, Molasses 20g, Yogurt 60g, Egg 1 piece, baking powder 2g, cranberry dried pieces 40g, Steps
1. Prepare the ingredients.
2. Soak the cranberry dried pieces in hot water until soft.
3. Soften the butter at room temperature (I didn't take it out early as it was quite cold; I used a microwave to defrost for 1 minute).
4. Defrost until you can make an indentation with your finger.5. Beat the softened butter with an electric mixer on low speed, then add sugar powder and molasses. 6. Mix well using a spatula.
7. Add egg liquid in 10 small portions, mixing quickly each time until fully incorporated before adding more.
8. Mix until it forms a creamy consistency, then gently fold in half the baking powder, half the low-gluten flour and half the yogurt.
9. After thoroughly mixing, add the remaining low-gluten flour and yogurt, mixing well with a spatula.
10. Squeeze out the water from the soft cranberry pieces and mix them into the batter using a spatula.
11. Fill muffin cups with batter using a piping bag, filling about 7/10 full.
12. Sprinkle more cranberry pieces on top for decoration.
13. Preheat the oven to 190°C and bake for 30 minutes in the middle rack using fan-assisted heat from above and below.
14. Remove when done.
15. Finished.
16. New deliciousness.Preheat oven to 190 degrees Celsius, bake in the center for 30 minutes with top and bottom heat. 14. Oven-ready
15. Completed
16. New delicacy
New delicacy
