Cranberry Muffin Cake

Overview

I haven’t made this little cake for a long time. I made it today during the holiday to share with my family!

First, weigh and prepare the ingredients you want to use.
Put the eggs, sugar and salt in a bowl and beat with a whisk.
Just beat it until it's twice its original size.
Add corn oil to the beaten egg liquid, continue to use the egg beater to mix well.
Put the low-gluten flour, milk powder and baking powder together and sift evenly over the egg mixture with a small sieve.
Use a silicone spatula to mix slowly from bottom to top, as long as there is no dry powder. Do not over mix, as the batter will be too strong and will affect the taste
You can add cranberries and other nuts to the batter and mix slightly.
Add the batter into the baking mold until it is about 70% full. You can sprinkle some dried nuts on top.
Heat the oven to 170 degrees, preheat for 5 minutes, bake in the oven for 25 minutes,
Because I prepared a lot of batter, I made 27 pieces in total. I only used 7 pieces the second time. I added a few almond slices on top. The roasted color was a bit heavy, but the taste was just as good!