Pumpkin Cranberry Muffins

Overview

There are still a lot of uneaten cranberries at home, so I need to get rid of them quickly. The pumpkins I happened to buy were very delicious, so I paired them together and made this muffin cake. The natural sweetness of the pumpkin combined with the sweetness and sourness of the cranberries made the cranberries even more delicious.

Tags

• baking
• afternoon tea
• baking powder
• cake flour
• dried cranberries
• egg
• grapeseed oil
• homemade rice wine
• pumpkin puree
• sugar
• baking soda
• cinnamon powder
• milk
• salt

Ingredients

Steps

1. 1 Have all the ingredients ready and weigh them.

   

2. 2 Place the steamed pumpkin into a food processor and add a spoonful of homemade rice wine. Because rice wine also has a fermentation function and can increase the flavor

   

3. 3 Stir into pumpkin paste and set aside.

   

4. 4 Add the baking powder, baking soda and cinnamon powder to the low-gluten flour, mix well, and sift twice and set aside.

   

5. 5 Beat eggs into egg liquid

   

6. 6 Add milk and oil

   

7. 7 Stir evenly and add pumpkin paste

   

8. 8 Stir thoroughly

   

9. 9 Sift in low-gluten flour

   

10. 10 Mix well

    

11. 11 Chop dried cranberries and add

    

12. 12 Mix well.

    

13. 13 Pour into paper cups 7--8 minutes full

    

14. 14 Preheat the oven to 180 degrees for 5 minutes, place the middle layer and bake for 25-30 minutes

    

15. 15 Baked muffins