Vanilla muffin

Overview

Muffincake (Muffincake) originated in the United Kingdom. This cupcake is an American style. American muffin cakes are more varied, and various ingredients can be added according to personal preferences, such as bananas, chocolate, raisins, etc. Let’s make a simple vanilla muffin today.

Tags

• baking
• baking powder
• butter
• egg
• meimei low gluten flour
• vanilla extract
• fine sugar
• milk

Ingredients

Steps

1. 1 When the butter is completely softened at room temperature, stir it into a puree using a rubber spatula.

2. 2 Add caster sugar and mix well.

3. 3 Add 4 to 5 drops of vanilla extract and mix well. If you don't like the taste of vanilla, you can omit it.

4. 4 Add the beaten eggs in two additions. Add half of the egg mixture first, stir well and then add the other half.

5. 5 Mix baking powder and flour evenly. 8 grams of baking powder is added here. If you don’t like the big cracks on the muffin, you can add 7 grams.

6. 6 Sift in the mixed flour in three batches. Stir evenly before adding the next time.

7. 7 Stir well and add milk in two portions. Add half first, mix well and then add the other half.

8. 8 Stir the batter until smooth.

9. 9 Pour the batter into a paper cup until it is eighty-full (if the paper cup is thin, two or three can be stacked on top of each other). After serving, fill the batter in the paper cup.

10. 10 Place in the middle rack of the oven. Choose upper and lower heat, 170 degrees, and bake for 25 minutes.

11. 11 Change the upper shelf of the oven, keep the upper and lower heat at 200 degrees, and bake for about 7 or 8 minutes to get color. Observe it in the middle and feel that the color is enough.