Sunday, March 2, 2014

藍莓馬芬 Blueberry Muffin




只要5分鐘攪拌,20分鐘後就能享用外酥內鬆軟的馬芬!
超級快速的早餐、下午茶,材料簡單,又能隨意添加喜歡新鮮水果、果乾和堅果類,應該沒有人不愛吧‧‧‧‧‧‧

每當那種,「啊!好想吃甜點喔!」的念頭衝擊我的腦袋,就會有餅乾和蛋糕等等圖案出現在我頭上,但是,好    懶    喔!XD
我覺得做馬芬比做餅乾快速很多,跟我一樣愛吃手做點心又懶惰的人可以考慮一下馬芬蛋糕啊~

Only 5 mins for mixing, 20 mins for baking, simple ingredients but taste so good!





材料:使用杯子蛋糕模可做10個

低筋麵粉 190g

白砂糖 1/2 杯

泡打粉 1 小匙

植物油 1/3 杯

牛奶 1/3杯

雞蛋 1顆

藍莓 1杯



做法:

1. 烤箱預熱400F /200C

2. 植物油,牛奶,雞蛋放在一鋼盆中攪拌均勻

3. 做法1 加入糖攪拌均勻

4. 做法2 篩入所有粉類,輕輕攪拌均勻,過度攪拌口感就不那麼鬆軟囉!

5. 加入藍莓稍微拌一下,均勻分佈在麵糊裡就可以

6. 分裝到裝有杯子蛋糕紙的模型中

7. 放到預熱好的烤箱烤20分鐘,用牙籤插入取出沒有麵糊就可以了!




Ingredients:

190g cake flour

1/2 cup sugar

1 tsp baking powder

1/3 cup vegetable oil

1/3 cup milk

1 egg

1 cup blueberry


Direction:

1. Preheat oven to 400F/ 200C

2. In a large bowl, whisk vegetable oil, milk and egg

3. Add sugar and mix well

4. Sift the flour and BP into the bowl, gently stir with other ingredients

5. Stir in the blueberry

6. Spoon the batter into muffin cups

7. Bake for 20 mins and test with a toothpick


我用橄欖油,用奶油應該會更香。建議可以用其他的植物油,因為橄欖油比較有味道,這次做出來沒有橄欖油的味道,但是沒有像之前用奶油那麼香...
也可以用香草精來增添香氣

I used olive oil, but I think butter is also a good choice. It smells better than olive oil...
You can also add vanilla extract...





但還是蠻好吃的喔!
However, they are delicious!





外酥內鬆軟的口感很棒!
Crisp outside, soft inside!




一翻開... 裡面都是藍莓... 有種爆漿藍莓的感覺XD
Full of blueberry pulp!!!



Try it! :)



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