Purple Rice Muffin Mulberry
Tuesday, December 14th, 2010I do not often bake sweets, mainly that the two people to eat, I eat less, open is a waste of a large oven.
This time is because the grinding of the purple rice, it is defiantly want to see how well made out of muffin,
Coupled with the recent purchase of a silicone muffin molds to do (to do six muffin), so very excited to do a muffin when the next day's breakfast.
Or is the same as said before, baked, and could eat up on the cold.
Raw materials (can be done in six medium-sized):
Dry material
1 / 4 cup large flour (barley flour, no flour)
1 / 2 cup oats
1 / 2 cup bran skin (oat brans or wheat brans, did not put 1 / 3 cup whole-wheat noodles)
2 tablespoons (TBS) fine corn flour
2 tablespoons (TBS) purple rice ( practice in here )
A spoon soda (baking powder)
A spoon soda (baking powder)
Egg:
2 eggs, broken up
Spoon milk 2-3
1 teaspoon (TSP) vegetable oil
A raspberry (such as also known as Raspberry)
6 Organic Mulberry (fresh or frozen can be, I use frozen)
A little coarse sugar (I use organic sugar, Turbinado Sugar)
Practices:
Preheat oven 180 degrees Celsius
In the bowl add eggs and 2 tablespoons milk
In another bowl mix the dry powder
Slowly add egg
Mix, but do not force stir a little too dry on the slightly more milk
Fang raspberry
Muffin molds wiping a good oil (or paper muffin cups), filling the 2 / 3, not take the muffin mold inside filled with water
Each coarse-grained intermediate place a mulberry
Bake 15-20 minutes, until toothpick inserted a stick and then pulled out anything for the good
In the baked muffin rubbed coarse granulated sugar
Heat to 100 cards each muffin about
Experience:
- Mold will affect the texture and size of the baking time
- Can refer others to do Muffin's prescription, but with 2 tablespoons rice flour an alternative to ordinary purple flour
- In addition to using mulberry, you can also spent nuclear cherries, blueberries can also be used to replace
