This time with regular golden cinnamon that my daughter personally picked, cleaned, and dried into dried cinnamon! I was going to use cinnamon paste for a stronger flavor, but it got used up without my knowledge, so try making it with dried cinnamon!
The materials chosen are common to the home, uncomplicated and easy to work with! Home baking does not necessarily involve the preparation of particularly large quantities of ingredients, so try to choose a few common ones that can be made in simple operations. Food!
low gluten flour
dried osmanthus flowers
How to make cinnamon honey raisin muffin
Prepare all ingredients. Note that the cinnamon is dried cinnamon that has been dried clear!
The paper tray goes into the six even molds, and my daughter strongly requested another cactus, so I also prepared a silicone mold. You can actually make 6 of them.
Preheat the oven to 190 degrees.
Cut the raisins into small pieces. The seedless raisins you choose are large and need to be chopped a bit.
Pour the corn oil and milk into a clean whisk, beat with a hand mixer, mix and emulsify evenly. Do not see any oil spray.
Beat in the eggs, add the honey and continue beating.
Mix the baking powder and low gluten flour with a hand mixer, so that the baking powder is sifted into the sieve and scattered more evenly, and does not accumulate in one corner.
Sift into the mixed paste.
Use a hand mixer to mix in a zigzag pattern, no dry powder is fine, even if there are some particles. Then add the chopped raisins and dried cinnamon.
Using a spatula, toss the mixture a few times to combine. Pour into the piping bag prepared in advance (the piping bag is attached to the cups, it is easier to open the bag), remove the bag and tighten it. Bag opening, front of laminating bag, cut opening, doesn’t need to be particularly large, but not very small either, or the raisins won’t shred through. Squeeze the raisins into the continuous mould. If the moulds are not full, remember to add some water and bake them together, don’t leave them empty.
Bake in the preheated oven on the lower middle rack at 180 degrees for 22-24 minutes. Bake at 180 degrees Celsius for 22-24 minutes. Take out the silicone molds 5 minutes before baking. Once you’re happy with the coloring, remove to a cooling rack, chill, and store in an airtight container!
Open and eat!
2, the oven temperature and time need to be fine-tuned according to their own oven, the above temperature is the actual oven temperature.
3, the taste is not particularly sweet a muffin, feel not sweet enough to add some sugar, add stirring in step 5 can be.