Coconut Cranberry Muffin Cupcakes
Eggs 4 pieces | sugar 60g |
Salt 1g | Lemon juice A few drops |
Milk 60ml | Oil 50ml |
Low gluten flour 140g | Coconut Appropriate amount |
Cranberry Appropriate amount |
Step 1
Beat four eggs with sugar, lemon juice and whole eggsStep 2
It is easier to mix with warm water It won’t disappear soon if you wait until you cross the word 8Step 3
Slowly pour in oil and milk Whisk again until smoothStep 4
Sift in low-gluten flour and salt and mixStep 5
Mix until evenly mixed. Do not over mix.Step 6
Preheat the oven to 180 degrees for 10 minutes Pour into paper cup 90% fullStep 7
Sprinkle with dried cranberries and coconutStep 8
Bake in the oven at 180 degrees for 18 minutesStep 9
The muffins look so beautiful when they are split open If the color is dark, lower the cooking temperature a littleStep 10
close shotStep 11
Finished product Coconut Cranberry Muffin Cupcakescooking skills