Blueberry Yogurt Muffins (with Lemon Juice) 蓝莓松饼

An enhanced recipe from this

6 pieces
Ingredients 用料

Ingredients A

12g	Yogurt 乳酪
75g	Butter 牛油
70g	Sugar 白糖
2	Eggs 鸡蛋
2/5 can	Blueberry (with juice) 蓝莓酱
2/5 tablespoon	Lemon Juice 柠檬汁

Ingredients B

80g	Plain Flour 面粉
2/5 teaspoon	Baking Powder
1/5 teaspoon	Baking Soda

Starch Solution (mixed)

1/5 tablespoon	Corn Flour 玉米粉
2/5 tablespoon	Water 水

Method 做法
1. Boil blueberry with juice and lemon juice. Thicken with starch solution. Set aside to cool.
2. Beat butter, yogurt and sugar till fluffy. Add eggs one at a time and mix well. Add ingredients B and stir well. Add half portion of blueberry mixture and stir well.
3. Preheat the oven to 175 degrees Celsius.
4. Fill 2/3 of muffin paper with mixture. Arrange remaining blackcurrent on top.
5. Bake for 25-30 minutes. Serve warm.

Comments

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