A vegetable oil version of the muffin cake

　　The learning version of your cranberry muffin cake is very successful, tastes good, and is very simple.

WHAT YOU NEED

Ingredients

Low flour 100 grams
30 grams of vegetable oil
80 grams of milk
20 grams of whole egg juice
30 g of white sugar
6 grams of flour
1 gram of salt
Four small paper cups

How TO MADE A vegetable oil version of the muffin cake

1. Put the milk in a bowl, add the vegetable oil, and stir.

2. Spread the eggs, pour into 1 and stir evenly.

3. The oven is preheated, the square is 200 degrees, my oven is 180 degrees.

4. While waiting for the heat, add the flour, sugar, salt, baking powder, etc. to the mixture of 2 and stir until they are wet. At this point, the liquid should be thicker and have a lump inside.

5. The liquid is quickly poured into the mold, about half as high, and the dough is enough for four molds.

Handy cooking tips

　　Your teacher said that after pouring the powder into the liquid, you just need to soak it, don't stir it for too long, and mix it immediately into the mold.