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蘋果肉桂鬆餅 (Cinnamon Apple Muffins)



成份:

乾料:
麵粉 2杯(可用1杯中筋+1杯低筋; 兩杯中筋; 兩杯低筋....口感不太相同.)
細砂糖 1/2杯
泡打粉 1大匙(tablespoon)
小蘇打 1/2小匙 (我用1小匙)
鹽 1/4小匙
肉桂粉 1小匙

濕料:
牛奶 1杯
蔬菜油 1/3杯
蛋黃 1顆

其它: 蘋果粒 1+3/4杯


步驟:

1. 將蘋果切粒(切太細會吃不太出來. 如果不喜歡吃到蘋果粒. 就切碎一些)

2. 先將粉類過篩.務必混合均勻. 取一個容器混合乾性材料

3. 取另一個容器混合濕性材料. 見焗爐已預熱好才將乾濕材料混合. 用叉子或湯匙. 稍攪拌到粉沾濕.成粗顆粒狀即可. 千萬不要攪成均勻的細糊.(口感會不像鬆餅s.且怕麵粉出筋)

4. 最後加入蘋果粒. 稍為拌一下就好.

5. 用湯匙舀到烤模. 約2/3或8~~8.5分滿. 表面稍加整型.(用湯匙在糊面上繞一個圈). 表面亦可灑一些些赤砂糖(不過我都不加. 怕放久潮掉)

6. 『立刻』入焗爐烤18-23分鐘(一般/12粒).或25分左右(大鬆餅s模/6粒).或聞到香味.表面為金黃色即可.(若用較小焗爐. 表面已上色. 內部尚未完成. 可先將上火關掉.誘W鋁紙)

7. 烤好後將鬆餅 倒出烤盤. 置烤架上一兩分鐘讓外表濕氣散掉. 這樣外表會比較酥. 趁熱食用. 若涼了要再入焗爐烘熱才會好吃.



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