Original muffin cake

Overview

As a cook who started out with chiffon cakes - I was still using an electric pressure cooker at the time, I haven't made the most entry-level cake in such a long time: muffin cake. This cake doesn’t require separating or beating eggs, just stir a few ingredients together and it’s done.

Tags

• baking
• muffin
• baking powder
• corn oil
• little soda
• low gluten flour
• ordinary eggs
• white sugar
• milk

Ingredients

Steps

1. 1 Add sugar to eggs

   

2. 2 Mix briefly and then pour in the oil

   

3. 3 Add more milk

   

4. 4 Sift in the powder

   

5. 5 Use a mixing spatula to mix quickly, as long as there are no large particles

   

6. 6 Pour into paper cups

   

7. 7 Place in the middle rack of the oven, set the temperature of the upper and lower tubes to 170 degrees, turn on the hot air, and bake for 20 minutes

   

8. 8 Take out and let cool

   

9. 9 I can make 6 with this amount, but I actually made 5 and a half. The reason is that the amount poured into each cup is nearly 9 points, and some finished products have overflowing

   

10. 10 Freshly made on weekend mornings, with salad and coffee milk

    

11. 11 Especially avocado, spread on cake, it’s delicious