Cranberry colorful muffins

Overview

After seeing the muffins I made recently, my husband said he wanted to make them himself and eat them. He said it was really hard to just look at them but not eat them. . Haha, there was nothing I could do; I had to tell him that I was practicing making more delicious dishes and then cook them for him when I return to Shanghai. . [Pandan Leaf] Pandan Leaf, also called pandan leaf, is a very common spice leaf in Southeast Asia. It grows all year round and has a wide range of uses. Desserts, Hainanese chicken rice, sugar water, pastries, etc. can usually be made. It can even be used to remove odors. Recently, I have made several desserts using variegated leaves; I couldn’t find them in Shanghai and returned to my hometown so I didn’t miss them. If you don’t have fresh banana leaves, you can also use banana essence instead. Replacing the banana juice with milk is just as delicious. Sprinkle almond flakes or almond powder on the surface for a great taste. .

Tags

• baking
• children
• afternoon tea
• muffin
• cranberry jam
• edible oil
• egg
• muffin ready mix
• sliced almonds
• colorful leaves
• water

Ingredients

Steps

1. 1 Put 5 pieces of Pandan leaves and 200ML of water into the grinder and crush them, then pour out 150ML of Pandan juice and set aside.

   

2. 2 Beat the eggs with a whisk until fluffy and add the Banlan juice.

   

3. 3 Continue to beat with eggs for about 2-3 minutes.

   

4. 4 Add cooking oil.

   

5. 5 Add the cooking oil and continue to beat with the eggs for about 2-3 minutes.

   

6. 6 After mixing evenly, sift the muffin premix powder into the egg mixture.

   

7. 7 Use a spatula to stir evenly.

   

8. 8 Put half of the cake batter into the mold and add cranberry jam.

   

9. 9 Then continue to fill the cake batter eight-quarters full; sprinkle with almond slices; preheat the oven to 180 degrees and bake on the middle shelf for 20-25 minutes.