Cranberry Soy Milk Muffin

Cranberry Soy Milk Muffin

Overview

The cake is so thin and tender that almost everyone loves it. Making cakes at home is not only hygienic, but also optimizes the selection of ingredients. However, not everyone can successfully make all cakes, especially chiffon cakes and sponge cakes. The high failure rate often makes people feel depressed. Don’t be anxious, come and make a muffin cake with me that has zero failures! Muffin cake, also known as Muffin in English, is a very American home-made snack. It is simple and casual to make. All kinds of fresh fruits and vegetables, nuts, chocolate and salty ingredients can be used. Whether it is salty or sweet, you only need to mix the liquid ingredients and dry ingredients separately and then stir them all into a batter. To keep it soft and moist, it's best to use liquid oil. In addition, in the muffin I made, I replaced the commonly used milk with soy milk freshly brewed in a soy milk machine, which added flavor to the cake and made it more comprehensive and healthy in nutrition.

Tags

Ingredients

Steps

  1. Wash 100 grams of dried soybeans and soak them in water

    Cranberry Soy Milk Muffin step 1

  2. Put 900 ml of water into the Joyoung soymilk machine, select the "Good Soymilk" program, and let the soymilk machine do the work

    Cranberry Soy Milk Muffin step 2

  3. Fresh and delicious soy milk is ready! Except for a small part used to make muffins, the rest can be consumed directly

    Cranberry Soy Milk Muffin step 3

  4. All the muffin cake ingredients are ready: 1 egg, 40g sugar, 60g corn oil, 40g fresh soy milk, 30g dried cranberries, 100g original cake mix, 5g baking powder

    Cranberry Soy Milk Muffin step 4

  5. Put eggs and sugar into a bowl

    Cranberry Soy Milk Muffin step 5

  6. Use a hand mixer to mix thoroughly

    Cranberry Soy Milk Muffin step 6

  7. Pour the corn oil into the egg mixture

    Cranberry Soy Milk Muffin step 7

  8. Stir thoroughly

    Cranberry Soy Milk Muffin step 8

  9. Pour the soy milk into the egg liquid and mix thoroughly

    Cranberry Soy Milk Muffin step 9

  10. Mix cake flour and baking powder, sift into the soy milk and egg liquid in three batches, mix well each time before sift in the next flour

    Cranberry Soy Milk Muffin step 10

  11. Use a hand mixer to stir evenly without any dry powder particles. This is the cake batter

    Cranberry Soy Milk Muffin step 11

  12. Chop the dried cranberries in advance and pour most of them into the cake batter, leaving a handful for later use

    Cranberry Soy Milk Muffin step 12

  13. Mix cake batter and dried cranberries evenly

    Cranberry Soy Milk Muffin step 13

  14. Spoon the cranberry cake paste into the paper cup. Hold the paper cup in your hand and gently shake it on the countertop a few times to shake out any big bubbles and make the surface smooth

    Cranberry Soy Milk Muffin step 14

  15. Sprinkle the reserved handful of dried cranberries evenly on the surface of the cake batter

    Cranberry Soy Milk Muffin step 15

  16. Place in the middle rack of the preheated oven at 180 degrees for about 15 minutes

    Cranberry Soy Milk Muffin step 16

  17. After taking out the cake, take it out and let it cool naturally

    Cranberry Soy Milk Muffin step 17

  18. Soy milk blueberry muffin, sweet and rich in texture, so delicious that you can’t stop eating it

    Cranberry Soy Milk Muffin step 18