In recent years, there has been a flood of monkeys.From the red heart to the yellow heart, from the eyes to the eyes, from the food to the weariness, there are still mountains that do not fade.I've been trying to figure out a way to get rid of that mountain quickly.Making wine? Making jam? There's already a lot of wine, and jam is also a problem that needs to be solved....In fact, it doesn't really solve any problems to put a bunch of monkeys in a muffin.It's just a different way of eating chickpeas, a little more fresh, a little less bitter.Teacher Meng's pumpkin muffin was adapted into a monkey flavor.The more moisture in the peaches, it seems to weaken the support of the flour.After cooling, the muffin loses its thermal support and is slightly lower.However, the colors have an unexpected freshness.

WHAT YOU NEED

Ingredients

One egg.
50 grams of corn oil
50 grams of fine sugar
135 grams of peanut butter
80 grams of low-fat flour
1/2 teaspoon of powder
1/4 teaspoon of baking soda
1/8 teaspoon of salt

How TO MADE The monkey muffin

Steps 1 to 4

1. Materials used

2. The monkey goes to get the skin and keeps 135 grams.

3. Eggs, salt, sugar, pour into a large bowl and stir evenly

4. Added oil

Steps 5 to 8

5. Stir evenly

6. Pour it into the watermelon.

7. Stir evenly

8. Low-fiber powder, baking powder, baking soda mixed and sifted into a bowl

Steps 9 to 12

9. Mix into a uniform paste

10. Put it in a paper cup, 2/3 full.

11. Put in the oven, middle layer, heat 190 degrees, lower 180 degrees, bake for about 30 minutes

12. Gold on the surface, furnace

Handy cooking tips

　　The peaches should be stirred as evenly as possible without leaving lumps.When stirring the dough, be careful not to stir in circles to prevent the flour from rising.