Low oil cherry muffins
Overview
A bunch of cherries, eat until you're tired. I wanted to make some snacks with it, but after reading some recipes, I was not very satisfied. Until I saw this muffin, it is simple and quick to make. The only thing I am not satisfied with is that the amount of oil is more than half of the flour. That's easy, just replace half of the oil with water and make a low-fat version. In fact, you can also use milk, but I am too lazy to open a box, so water is the most direct solution. The weight is not much, just make a few small silicone molds and save paper cups. The effect seems to be pretty good, with the red cherries half-hidden and gem-like looming among them.
Tags
Ingredients
Steps
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Ingredients: 1 egg, 60 grams of low-gluten flour, 100 grams of pitted cherries, 30 grams of sugar, 20 grams of corn oil, 20 grams of water, 3 grams of baking powder
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Beat the eggs with sugar,
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Add oil, water,
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Mix well.
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Mix cake flour and baking powder and sift into egg mixture.
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Mix into a uniform batter.
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Pour in the cherries,
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Mix well.
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Pour into the mold, 80% full.
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Put in the oven, middle layer, heat up and down at 200 degrees, and bake for about 20-30 minutes.
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The surface is golden brown and comes out of the oven.
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Unmold immediately and allow to cool or serve hot.
