Raisin walnut coffee muffins (high-gluten flour version)

Overview

I am a novice baker who is in the first year of high school. I tried muffin cake today and made a recipe for everyone. If there are any shortcomings or areas that need improvement, please include them and point them out. Only in this way can I make progress😊.

Tags

• baking
• afternoon tea
• students
• corn oil
• corn starch
• egg
• high gluten flour
• raisins
• baking soda
• chopped walnuts
• milk

Ingredients

Steps

1. 1 Prepare ingredients. (I forgot to take a picture of the corn oil, so I drew one😅)

   

2. 2 Prepare a small bowl, add eggs and sugar and mix well. Add the sifted cornstarch and bread flour mixture. Because I was pressed for time and had to go out soon, I added them in all at once. This approach is actually wrong. The flour will stir vigorously in the resulting cake, affecting the fluffiness! Everyone, take a break and follow the correct steps!

   

3. 3 Add corn oil

   

4. 4 Add milk

   

5. 5 Add coffee. Dissolve the coffee in water first. A little water is enough, otherwise the cake may be soggy afterwards.

   

6. 6 Use a silicone spatula to mix (make a cross) and then add chopped walnuts and raisins

   

7. 7 Pour into the cup until it is 70% full

   

8. 8 Preheat the oven at 175°C for five minutes, then bake in the oven at 175°C for 25 minutes.

   

9. 9 Process chart, looking forward to the results😋

   

10. 10 Done! Beautiful muffins, very delicious. If you follow the correct steps, they will be more fluffy! Give it a try!