Cranberry Muffins
Overview
It’s been a while since I’ve done baking, so I was lucky enough to get a Changdi CKTF-32GS electric oven. Now that the new oven has entered the house, it’s natural to congratulate it. Moreover, the time limit for the trial report is also very tight. I still owe a lot of manuscripts and photos, and I am really too busy to make anything too time-consuming, and muffins are the simplest and fastest cake. First I made a crispy almond muffin, but it was really not enough, so I made a cranberry muffin. The anthocyanins in cranberries are the most effective antioxidants and can delay aging. It is both beautiful and effective. I will make more of it this time and share it with my besties and friends. The red color of cranberries is bright and eye-catching. After being added to the cake, it embellishes the original light yellow cake body with bright colors. Too many times, what delicious food brings to us is visual pleasure and the taste buds bloom accordingly. Even plain things feel particularly delicious, let alone such tempting cranberry muffins...
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Ingredients
Steps
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Soften butter at room temperature and soak cranberries in white rum until soft.
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Weigh out all ingredients and seasonings.
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Drain the wine from the soaked cranberries and cut into pieces.
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Add caster sugar to butter and beat with an electric mixer.
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Break the eggs and mix well into egg liquid. Add the egg liquid several times and mix well.
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Add milk several times and mix well.
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Add syrup and mix well.
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Mix the low-gluten flour and baking powder evenly and sift in.
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Continue to stir into a fine paste.
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Add most of the diced cranberries and mix gently.
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Pour the mold into the mold until it is seven-quarters full, and sprinkle the remaining cranberry dices on the surface.
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Put it into the middle rack of the oven that has been preheated to 180 degrees, turn the heat up and down, and take it out of the oven after 20 minutes.
