Cinnamon can't be lost in autumn and winter, let alone cinnamon, and warm from the beginning to the feet. The so-called good steel is used on the blade, and the sugar oil is also used on the blade. If the same amount of sugar oil is mixed in the batter, it may not be able to taste. However, the stuffing is made separately, and it gradually flows out with the heat, and some stay in the interlayer, and some of the batter flows out of the caramel. One bite, the taste buds are directly exposed to the sugar oil that exists alone, and there is a kind of "four or two pounds" of the beauty, the amount is small but the maximum effect. The taste was soft, and 16 were made in the afternoon. After the breakfast the next day, there were only 4 left. Xiaolong looked like he was used to whole wheat. If you like a more moist entrance, you will get more flavor. The unit of measurement used is a standard baking measuring cup and a measuring spoon unit. 1 cup = 240ml (ml) 1 tablespoon = 1 tablespoon = 15ml (ml) 1 tsp = 1 teaspoon = 5ml (ml) 1/2 tsp = 2.5ml (ml) 1/4 tsp = 1.25ml (ml ) You can do 16 standard Mafen. Changed from Cooking Light, the original link: http://www.myrecipes.com/recipe/cinnamon-roll-muffins I changed the light more than cooking light, the average amount of sugar to 16 is really not much. Fast-handed bread novice, it is recommended to read the relevant knowledge first: http://weibo.com/ttarticle/p/show?id=2309404038181522644052#_0
[Do stuffing] Mix all the filling materials in a small bowl, mix well and set aside. The state of the filling is a very thin liquid, and the soup is oligo-like.
The oven is preheated at 375 degrees Fahrenheit / 190 degrees Celsius. Mold smearing or mating paper cups for use.
[Do batter] Mix all dry materials in a large bowl and mix well.
Mix all wet materials in a mixing bowl and beat them with a whisk or chef for 2 minutes to foam (or quickly with egg).
Pour the dry material into the wet material, mix well with the cut type until no dry powder is available, and do not over-mix.
In each Muffin mold, first place 1 tablespoon batter. Place the filling on the batter and divide it into each mold. Finally, put the remaining batter on the filling on average and slightly flatten the surface. (If it is not smoothed, the filling will burst to the surface. If it is flat, the filling will be hidden inside)
Bake for 15 minutes until you insert the toothpick into the center of Muffin.
After baking, put it in the mold for 3 minutes and then demould it, put it on the grill and let it cool. Store in a refrigerated seal for 4 days, freeze for 1 month, and heat in a microwave oven.
1. You can also cut a medium-sized apple into small pieces and mix it in the batter. Or use the sugar-free apple sauce (apple sauce) [About A oil can not be replaced with B oil] Two kinds of oil, solid oil at room temperature (butter, coconut oil, butter lard, etc.) and liquid oil (vegetable oil, peanut oil, olive oil, etc.). Solid oils are interchangeable, but the taste is different and the taste is slightly different. . Liquid oils are interchangeable and there is a difference in taste. In principle, solid oil and liquid oil cannot interact with each other, affecting the taste of the finished product. [About A powder can not be replaced with B powder] If it is a novice, absolutely! absolute! Do not use rye flour, buckwheat flour, oatmeal, and various rice flours to replace the flour in the recipe. Do not replace the low-gluten flour in the cake with other powder. Bread, biscuits, muffin's medium flour, high flour, whole wheat flour can be exchanged in small amounts, but it will affect the taste, taste, shape and even failure of the finished product. Those with less experience are not recommended to change at will.