Brown Sugar Rye Muffin Launch
A homemade recipe for Brown Sugar Rye Muffin Launch, combining low-gluten flour, black rye and whole egg liquid; baked until light, fluffy and golden. Follow the steps for the best results.
Instructions
- 1
Ingredients: 55g of low-gluten flour, 45g of black rye, 25g of whole egg liquid, 125g of milk, 45g of brown sugar, 1/4 teaspoon of salt, 1/4 teaspoon of baking soda, 1/2 teaspoon of baking powder, 50g of corn oil.
- 2
Milk, salt, brown sugar, corn oil, and beaten eggs are placed in a large bowl and mixed evenly.
- 3
Then mix the remaining dry ingredients and sift them into the liquid.
- 4
Fold evenly with a spatula.
- 5
Pour into the muffin molds, about eight to nine tenths full.
- 6
Place in the preheated oven, middle rack, with both top and bottom heat, bake at 170°C for about 30 minutes.
- 7
Freshly baked.
- 8
Remove from the mold while hot.
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Ingredients
Main Ingredients
- low-gluten flour55 g
- Black rye45 g
- whole egg liquid25 g
- Milk125 g
- Baking soda1/4 tsp
- Baking powder1/2 tsp
Seasonings
- brown sugar45 g
- Salt1/4 tsp
- Corn oil50 g