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Kangyou | 06-Apr-17 | Cupcake

Blueberries Muffin Recipe:-

Butter 170g
Sugar 100g
Egg 1
Pinch of Salt
Cake Flour 280g
Baking Powder 2.5 tsp
(sift flour + baking Powder, set aside) 
Fresh Milk 180g
Fresh Blueberry 160g

Method :-
1) Preheat oven to 395F / 200C, line paper cup on muffin pan
2) In a large bowl, cream butter, salt and sugar until light and fluffy. 
3) Beat in the egg until well combined.
4) Add 1/2 of the flour and 1/2 of the fresh milk, then add the remaining flour and milk, mixing JUST until incorporated. 
5) FOLD fresh blueberries into the batter, just few strokes, DO NOT over mix.
6) Use big ice-cream scoop to scoop batter into muffin cups. 
7) Bake in preheated oven for 23 minutes or till golden brown.
>> No matter what type of muffin you make, DO NOT over mix, just few strokes when mixing with flour.
>> If you over mixed, the cake's texture will get harder like rock.
>> I like to use ice cream scoop to scoop batter, no messy.

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