Peanut bean residue Muffin(hua sheng dou zha ma fen )

Peanut bean residue Muffin

Introduction:

"Peanuts are good at nourishing and tonifying, and help to prolong life. Like soybeans, peanuts are known as" plant meat "and" meat in vegetable ". The nutritional value of peanuts is higher than that of grains, and can be comparable with some animal foods such as eggs, milk and meat. It contains a lot of protein and fat, especially the content of unsaturated fatty acids is very high, it is suitable for the production of various nutritional foods. Peanuts and soymilk can nourish blood and Qi, nourish yin and moisten lung. The bean dregs left by beating soymilk are also very nutritious. It is said that there is more calcium in it than soymilk, so it is not easy to waste. I used it to make little cakes. "

Production steps:

Step 1: mix the eggs and sugar well

Step 2: add milk and mix well

Step 3: add oil and mix well

Step 4: add sifted flour and baking powder. Simply stir with a scraper a few times, and then add bean dregs to stir.

Step 5: load the mold 8 minutes full.

Step 6: put into the preheated oven 180 degrees. Heat up and down. Bake in the middle for 25 minutes - 30 minutes.

Materials required:

Peanut dregs: 70g

Flour: 110g

Egg: 1

Sugar: 40g

Milk: 65g

Oil: 50g

Baking powder: 1 tsp

Note: do not mix too much to avoid tendon.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hua Sheng Dou Zha Ma Fen