Health benefits
Eggs: Protect eyes and improve eyesight
Blueberries: Low protein
Ingredients
Eggs ( Two ) | Milk ( 180g ) |
Oil ( 100 Grams ) | Low-gluten flour ( 250 grams ) |
White sugar ( 70g ) | Blueberries ( 35g ) |
| Baking powder ( 10g ) | Corn starch ( 10 grams ) |
Lemon juice ( appropriate amount ) | Crispy grain ingredients: ( ) |
Coconut ( 15g ) | Low-gluten flour ( 15g ) |
Butter ( 15g ) |
How to make blueberry crisp muffin cake
1.Put the paper tray into the mold in advance
2.Coconut and Put the flour into a bowl, add the softened butter, and knead into granules
3.Wash the blueberries and dry them with kitchen paper
4.Two eggs Kneel into a basin without oil or water
5. Squeeze in an appropriate amount of lemon juice
6.Add pure milk and oil
7.Add 70 grams of sugar
8.Use the egg to make a Z-shape and mix well
9.Sift in flour, baking powder and cornstarch
10.Use the egg to make a Z-shape and mix well
11.Load the set in advance Decorating bag
12.Push half of the batter into the paper tray
13.Put in blueberries
14.Pour in the remaining batter, add blueberries and crispy bits
15.Put it into the preheated oven, heat it at 170℃, lower it at 150℃, and bake for 25 minutes
16.Take it out and let it cool slightly before enjoying
Tips
The time and temperature are for reference only and should be adjusted according to the temperament of your own oven.
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