Brown Sugar White Bean Cranberry Muffins

Overview

Every time I make other recipes, there will be extra bean paste when I need to make homemade white bean paste. When I really don’t know what to make, I thought of making brown sugar bean paste muffins, paired with sweet and sour cranberries. The sweet and sour taste is well balanced and I won’t get tired of it at all. It couldn’t be better!

Tags

• baking
• children
• afternoon tea
• baking powder
• brown sugar
• cranberry
• egg
• low gluten flour
• unflavored vegetable oil
• white bean paste
• baking soda
• milk

Ingredients

Steps

1. 1 Add brown sugar to milk and cook until melted

   

2. 2 Add the white bean paste to the brown sugar milk and stir evenly

   

3. 3 Add odorless vegetable oil to eggs and beat with a whisk until the color turns slightly white and the volume increases

   

4. 4 Add dried cranberries and mix well, cool to room temperature and set aside

   

5. 5 Mix the baking powder, baking soda and low-gluten flour evenly, then sift into the egg mixture

   

6. 6 Use a spatula to stir evenly

   

7. 7 Pour the brown sugar bean paste liquid into the batter and mix evenly

   

8. 8 Pour the batter into the muffin cups, filling them about 70% full. Place in the middle rack of the oven, turn the heat up and down, 180 degrees, and bake for about 30 minutes.