Cranberry Mango McMuffin

Overview

Following the tips below, I added dried cranberries. If you don't add some cranberries, this normal version of mango muffin looks just like the previous oil-free version. The effect is really good, the cranberries are like rubies embedded in the golden mango cake, setting off each other, it is really eye-catching. . . . .

Tags

• baking
• baking powder
• cake flour
• corn oil
• dried cranberries
• egg
• mango puree
• fine sugar
• milk

Ingredients

Steps

1. 1 Ingredients: 95 grams of mango puree, 20 grams of fine sugar, 20 grams of corn oil, 1 egg, 90 grams of low-gluten flour, 10 grams of milk, 1 teaspoon of baking powder, 15 grams of dried cranberries

   

2. 2 Crack the eggs into a bowl, add sugar and beat evenly.

   

3. 3 Add milk, oil and beat evenly.

   

4. 4 Pour in mango puree,

   

5. 5 Mix well.

   

6. 6 Mix cake flour and baking powder, sift into a bowl and mix well.

   

7. 7 Add chopped cranberries and mix well.

   

8. 8 Put it into a paper cup, about half full, and sprinkle a few cranberries on the surface for decoration.

   

9. 9 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 25-30 minutes.

   

10. 10 The surface is slightly colored and comes out of the oven.