Cranberry Muffins
Ingredients
- 150 cake flour
- 105 milk
- 50 caster sugar
- 60 corn oil
- 6 baking powder
- 2 eggs
- 30 dried cranberries
Instructions
- Combine corn oil, sugar, eggs, and milk; mix until evenly blended.
- Sift in the cake flour and baking powder; stir until you have a smooth, fine batter.
- Preheat the oven to 170 °C (340 °F) for 5 minutes.
- Transfer the batter to a piping bag and fill muffin cups to about 80% full. Scatter dried cranberries on top. Bake at 170 °C for about 26 minutes.
