Cranberry Yogurt Muffins

Overview

If you have made chiffon cake, you will find it very simple. It is also good to change the taste occasionally. Adding dried fruits makes it sweet and a little sour.

Tags

• baking
• children
• afternoon tea
• muffin
• baking powder
• butter
• cranberry
• egg
• honey
• low gluten flour
• rum
• yogurt
• fine sugar

Ingredients

Steps

1. 1 Prepare all the materials. Just add the baking powder directly to the flour. Soak the cranberries in rum and set aside

   

2. 2 Cut the butter into small pieces and soften it at room temperature. Beat the egg liquid and set aside

   

3. 3 Add the softened butter to the fine sugar and mix well with a manual whisk. Then add honey and beat with an electric whisk until puffy and the butter becomes lighter in color

   

4. 4 Add the egg liquid to the butter in three batches. Use an electric egg beater to beat each time until the egg oil is completely integrated before adding it again

   

5. 5 Sift in the flour, add the yogurt, and mix evenly with a spatula

   

6. 6 Reserve some of the soaked cranberries for later use, squeeze out the water powder from the rest and add to the batter and mix well

   

7. 7 Prepare the paper muffin cups, put the batter into a piping bag, squeeze it into the paper cup, sprinkle some squeezed-out cranberries on the surface, put it in the middle rack of the oven, heat up and down to 175 degrees, and bake for 25 minutes