Ingredients:
80g low-gluten flour; 1/2 tsp baking powder; 50g butter; 40g fine sugar; 45g eggs; 60g pineapple flesh; 30g fresh milk.
Accessories:
30g cranberries.
Taste: Sweet; Process: Baked; Time: 20 minutes; Difficulty: Easy.
Steps to make Pineapple Muffin Cake
Cut the butter into small pieces and soften it. Beat it with an electric egg beater at low speed until it is fluffy. Add fine sugar and beat at medium speed until it is fluffy.
Add the egg liquid in small portions to the butter and beat each time until fully integrated.
Cut the pineapple flesh into small pieces, add fresh milk and mix well.
Sift in the low-gluten flour and baking powder.
Add the pineapple pieces and fresh milk.
Add the cranberries and mix well.
Pour the batter into the mold until it is 70% full, and sprinkle some cranberries on the surface as decoration. Preheat the oven to 180 degrees, bake on the middle layer for 20-23 minutes, and it’s done.
