In early autumn, adding sugar to your diet helps store fat for winter. Today, we will teach you how to make two types of muffin cakes.
**Matcha Cranberry Muffin (10 servings)** – Eggs: 4 – Baking powder: 12g – Matcha powder: 10g – Whipping cream: 150g – Cake flour + starch: 300g + 10g – Corn oil: 190g – White sugar: 180g – Dried cranberries: as needed **Chocolate Muffin (8 servings)** – Eggs: 2 – Corn oil: 120g – Milk: 160g – White sugar: 100g – Cake flour: 240g – Cocoa powder: 30g – Baking powder: 10g Start with the Matcha Cranberry Muffin. Prepare all ingredients from the list. Mix matcha powder with corn oil until blended, then add whipping cream and stir well. Beat in two eggs and mix thoroughly. Add white sugar and continue stirring. Sift together cake flour and baking powder. Fold the batter until uniform. Transfer to a piping bag and fill paper cups to 70% capacity. Add dried cranberries on top. Bake at 170°C for 30 minutes in the lower-middle rack of the oven. The result is satisfactory. For the Chocolate Muffin, measure corn oil into a bowl. Add milk and mix until smooth. Combine cocoa powder and baking powder with cake flour. Beat eggs separately, then incorporate white sugar. Mix wet and dry ingredients until just combined. Sift the cocoa-flour mixture into the batter and stir gently. Transfer to a piping bag. Fill paper cups with one-third of the batter, add chocolate chips, then layer more batter to 70% full. Sprinkle chocolate chips on top. Bake at 170°C for 30 minutes. The muffins will have a crispy top and soft interior. Enjoy a hearty bite.
