蔓越莓酸奶Muffin(附食譜) | Cranberry Yogurt Muffin Recipe
Muffin, 是大家都熟悉的甜點，它大體上可以分爲兩种：英式Muffin和美式Muffin。現在我們常吃的就是美式Muffin，而英式Muffin就好像煎餅，吃時常用刀切開，凃上奶油等來吃。
在现代的Muffin中，通常需要添加泡打粉和蘇打粉，使其變得柔軟，在頂部或裡面放些东西，比如藍莓，蔓越莓干，巧克力等，形成了各種口味，成爲人們早餐或下午茶常吃的甜點。由於其簡單，快速而且容易的制作方法，廣受歡迎。但因爲Muffin製作好后放置時間稍長，味道會變得不那麽新鮮，所以在外面銷售的成品大多添加防腐劑或添加更多的糖和脂肪，以維持它的存放時間，又或者添加麵粉改良劑，使成品柔軟。但家庭製作就沒這個必要，如果一次做多了吃不完，可以把吃不完的Muffin放進急凍室，吃時拿出來解凍再加熱，風味是沒多大差異的。
Muffin is a dessert that everyone is familiar with. It can be roughly divided into two types: British Muffin and American Muffin. Now we often eat American Muffin, and British Muffin is like pancakes. When eating, we often use a knife to cut it, apply cream, etc. to eat.
In modern Muffin, baking powder and soda powder are usually added to make it soft. Put some things on the top or inside, such as blueberries, dried cranberries, chocolate, etc., forming a variety of flavors, become people breakfast or afternoon Tea dessert. Because of its simple, fast and easy production method, it is very popular. But because Muffin is made a little longer after being made, the taste will become less fresh, so most of the finished products sold outside add preservatives or add more sugar and fat to maintain its storage time，Or add flour modifier to make the finished product soft. But it is not necessary to make it at home, If you make a lots in one time, you can put some into the freezer, take it out and thaw it before reheating, the flavor is not much different.
成份：(6個)
90g蔬菜油
60g棕糖（可用赤砂糖或白糖）
150g酸奶油或酸奶
3個蛋（室溫）
20g白糖
200g低筋麵粉
1茶匙泡打粉
1/4茶匙蘇打粉
60g蔓越莓干（用少量低筋麵粉拌勻）
10g蔓越莓干（用熱水浸泡約20分鐘）
Recipe：（6 pieces）
90g vegetable oil
60g brown sugar（or white sugar，or coarse sugar）
150g sour cream or yogurt
3 eggs（room temperature）
20g sugar
200g pastry flour
1tsp baking powder
1/4tsp baking soda
60g dried cranberry（use little bit pastry flour to mix well）
10g dried cranberry（use hot water to soak about 20 min）
在预热好170℃(338ºF)炉内烤25-30分钟(中層)(開風扇）
Bake in oven preheated to 170℃(338ºF)for 25-30 min (medium layer)(turn on the fan)
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