The basic flavor of the original Muffin, the original is the pineapple shredded, I suspect that the trouble directly sprinkled almond slices. The sugar powder is halved to 40 and the honey is halved to 20. I think it is sweet enough. This is the amount of 6 muffin cups with a diameter of 6cm.
Put the butter in the mixing bowl, use a whisk to make a cream, then add the powdered sugar and stir until the butter color is white.
Add a small amount of butter to the butter in the order of adding honey and adding eggs. Stir carefully after each addition to avoid separation.
Vanilla extract, skimmed milk powder and 20g yoghurt were added in sequence, and carefully mixed after each material was added. (Yogurt is added twice to prevent the batter from separating)
Add high-gluten flour and baking powder, and stir evenly with a squeegee.
When the batter still has a little powder, add the remaining 30 g of yoghurt and mix well in the same manner until there is no powder.
Use a squeeze bag or spoon to load the batter into the mold until 7 minutes, gently smooth the surface, and sprinkle 1 tablespoon of crushed pineapple. (I sprinkle almond slices)
Bake in an oven preheated to 170° for 30 minutes.
The muffin cake is delicious when it is warm. If it gets cold, it can be eaten in a 150° oven and heated.