The lemon chia seed flavor makes ordinary Muffin even more special, and the rich lemon fragrance combines with the granularity of chia seeds in the mouth, and the taste is very amazing. The recipe has been adjusted repeatedly by using vegetable oil instead of the butter used in traditional muffin production, which not only makes the muffin tissue softer, but also highlights the fresh aroma of lemon. The addition of cornstarch also makes the overall cake tissue more fluffy.
By Tina exquisite living
<h2>Royalties</h2>
Corn oil 40 g
Fresh lemon juice 25 g
1 egg (55 g)
Caster sugar 40 g
Salt 1 g
Low gluten flour 75 g
Corn starch 10 g
Baking powder 4.5 g
Milk powder 15 g
Lemon zest amount of half a lemon
Chia seeds 8 g
<h2>Practice steps</h2>
1, this amount can make 3 mushroom head macromuffin.
2: Mix corn oil with lemon juice.
3: Stir with egg pumping to make it off-white.
4: Add egg, caster sugar and salt.
5. Stir and mix well.
6: Sift in low gluten flour, corn starch, baking powder and milk powder.
7: Stir the batter well.
8: Add lemon zest and chia seeds.
9. Stir well.
10, the paper tray diagonally into the mold, the batter into the mounting bag squeezed into the paper tray, in order to make the mushroom head effect needs to be squeezed to 11 points full.
11: Preheat the oven in advance and bake at 180 degrees on high and low heat for 18 minutes.
12, the rich lemon fragrance, the granular texture of chia seeds, the soft and not hard cake tissue, is the charm of this Muffin!
<h2>Nutritional benefits of corn oil</h2>
Corn oil is rich in vitamins A, D and E, which is easy for children to digest and absorb. If you can give your child vitamin B2 and vitamin E at the same time, then the ability to tolerate cold is stronger.
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