Cranberry Muffin (No Baking Soda Added) 蔓越莓麦芬

If you are looking for a healthy muffin recipe with less leavening agent, this is the recipe that I would recommend.

This is the muffin recipe that do not need the use of additional baking soda. The texture is not especially fluffy, however I can ensure you that these muffins smells good and taste good. Fragrant, slightly crisp on the outside and soft on the inside.

喜欢做麦芬就是因为做法超简单，用汤匙搅拌好就可以烘烤了。这食谱不用另加小苏打，口感好味道香。最好是配一杯咖啡乘热吃。

Ingredients: Yield 7 muffins
材料

(A)

190g Self Raising Flour 自发粉 190克

1/4 tsp Salt 盐 1/4 小匙

100g Sugar 细砂糖 100克

(B)

1 Egg 鸡蛋 1粒

100g Milk 牛奶 100克

80g Cooking Oil 油 80克

1 tsp Vanilla Extract 香草精 1小匙

50g Dried Cranberries 蔓越莓干 50克

Optional: 1 tsp Strawberry Jam filling in each muffin

I use Medella Organic Coconut Oil in this recipe.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Preheat oven 180'C.
预热烤箱 180度。

2. Mix (A) in a bowl. Mix (B) in another bowl.
把 (A) 和 (B) 材料分别搅拌均匀。

3. Pour (B) into (A), mix well with a spoon. Do not over mix the batter.
把 (B) 加入 (A)，用汤匙搅拌均匀。不要过度搅拌，不然麦芬会变硬。

4. Add in dried cranberries, mix well.
加入蔓越莓干。搅拌均匀。

5. Pour the batter evenly into 7 muffin cups. If using strawberry jam filling: scoop 1 tbsp batter into a muffin cup, add 1 tsp strawberry jam and top up with the batter until 3/4 full.
把面糊平均的倒入7个麦芬杯子。喜欢的话，可以放1小匙草莓果酱（先放1汤匙面糊在杯子里，加草莓果酱，然后添加面糊至3/4满。

Note: Reduce sugar to 90g if using strawberry jam filling. 如果加果酱，把糖减少至90克。

6. Bake in a preheated oven for 25 minutes or until golden brown. Serve warm. If you like my recipe, click here, LIKE & FOLLOW Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!
放进已预热的烤箱，烘烤25分钟。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。