Blueberry muffin
Introduction:
Production steps:
Step 1: beat the eggs into a bowl, add sugar and stir well.
Step 2: add salad oil and milk to mix well.
Step 3: add salt, sifted low gluten flour and baking powder, and mix well.
Step 4: add sesame, sweet corn and fresh blueberries to the batter and mix well.
Step 5: put the non stick pan on the fire and heat it (no need to pour in oil), turn down the fire and pour in a spoonful of batter.
Step 6: when the batter is honeycomb, turn the other side down, and then cauterize for about 30 seconds.
Step 7: wipe the pan with a kitchen paper towel and bake a muffin.
Materials required:
Eggs: 2
White granulated sugar: 30g
Salad oil: 20g
Milk: 60g
Low gluten flour: 80g
Baking powder: 4G
Sesame: 2G
Canned sweet corn: 30g
Fresh blueberries: 30g
Salt: 2G
Note: wash fresh blueberries and canned sweet corn kernels with water several times, drain and set aside.
Production difficulty: simple
Process: others
Production time: 20 minutes
Taste: sweet and sour
Chinese PinYin : Lan Mei Song Bing
Blueberry muffin
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