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Recipe White Chocolate, Orange Zest & Cranberry Muffins白巧克力、橙皮&蔓越莓瑪芬蛋糕

準備材料:

1杯蔓越莓乾

 ½ 杯 Laura Secord白巧克力碎(250G)

2湯匙橙皮

2杯麵粉

 ¾ 杯紅糖

1 湯匙發酵粉

1撮鹽

2個鷄蛋

1杯橙汁

1杯牛奶

 ½ 杯黄油

1茶匙香草精

 

做法:

1.烤箱預熱至400°F。

2.用大的容器,將麵粉、發酵粉和鹽攪拌均勻。

3.在另一個碗中,將黃油和紅糖混合打發直至光滑的質地,加入雞蛋並攪拌均匀(動作需輕柔),加入香草精、牛奶、橙汁和磨碎的橙皮攪拌。

4.加入麵粉,並用抹刀將其混合均匀(需輕柔),加入蔓越莓和切碎的白巧克力並混合。

5.將混合物裝入蛋糕杯中。

6.放入烤箱烤製22至25分鐘,拿出放涼后即可食用。

 

Ingredients

  • 1 cup of dried cranberries
  • ½ cup of chopped Laura Secord white chocolate (250 g)
  • 2 tablespoons of grated orange zest
  • 2 cups of all-purpose flour
  • ¾ cup of brown sugar
  • 1 tablespoon of baking powder
  • 1 pinch of salt
  • 2 eggs
  • 1 cup of orange Juice
  • 1 cup of milk
  • ½ cup of tempered butter
  • 1 teaspoon of vanilla extract

 

 

Instructions

Preheat oven at 400°F.In a large bowl, whisk together flour, baking powder and salt. Put aside.
In another bowl, beat the butter and brown sugar until a smooth texture is reached. Gently add the eggs. Add vanilla extract, milk, orange juice and grated orange zest. Whisk together.
Gently fold into the flour mixture with a spatula. Add the cranberries and the chopped white chocolate.
Mix together.
With a spoon, scoop preparation into greased or paper-lined muffin cups.
Bake for 22 to 25 minutes.
Let cool.