Miki's Food Archives : Easy Cranberry Muffin 蔓越莓麦芬

Friday, 25 November 2016

Easy Cranberry Muffin 蔓越莓麦芬

If you are looking for a healthy muffin recipe with less leavening agent, this is the recipe that I would recommend.

This is the muffin recipe that does not need the use of additional baking soda. The texture is not extremely fluffy, however, I can assure you that these muffins smell nice and taste good. Fragrant, slightly crisp on the outside and soft on the inside.

喜欢做麦芬就是因为做法超简单，用汤匙搅拌好就可以烘烤了。这食谱不用另加小苏打，口感好味道香。最好是配一杯咖啡乘热吃。

Ingredients: Yield 7 muffins
材料

(A)

190g Self Raising Flour 自发粉 190克

1/4 tsp Salt 盐 1/4 小匙

100g Sugar 细砂糖 100克

(B)

1 Egg 鸡蛋 1粒

100g Milk 牛奶 100克

80g Cooking Oil 油 80克

1 tsp Vanilla Extract 香草精 1小匙

50g Dried Cranberries 蔓越莓干 50克

Optional: 1 tsp Strawberry Jam filling in each muffin

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claim it as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Preheat oven 180'C.
预热烤箱 180度。

2. Mix (A) in a bowl. Mix (B) in another bowl.
把 (A) 和 (B) 材料分别搅拌均匀。

3. Pour (B) into (A), mix well with a spoon. Do not over-mix the batter.
把 (B) 加入 (A)，用汤匙搅拌均匀。不要过度搅拌，不然麦芬会变硬。

4. Add in dried cranberries, mix well.
加入蔓越莓干。搅拌均匀。

5. Pour the batter evenly into 7 muffin cups. If using strawberry jam filling: scoop 1 tbsp batter into a muffin cup, add 1 tsp strawberry jam and top up with the batter until 3/4 full.
把面糊平均的倒入7个麦芬杯子。喜欢的话，可以放1小匙草莓果酱（先放1汤匙面糊在杯子里，加草莓果酱，然后添加面糊至3/4满。

Note: Reduce sugar to 90g if using strawberry jam filling. 如果加果酱，把糖减少至90克。

6. Bake in a preheated oven for 25 minutes or until golden brown. Serve warm.
放进已预热的烤箱，烘烤25分钟。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

Some feedback from those who have tried this recipe: