Ingredients ?

2 eggs

Low gluten flour 45g

Sugar 30g

Milk 20g

Yogurt 20g

Corn oil 10g

Baking powder 3g

Ingredients

Light cream 50~100g

Sugar 5~10g

Maple syrup moderate amount

Shufflepuff muffins recipe ?

Maple syrup moderate amount

Shufflepuff muffin recipe ?

Separate the egg yolk from the egg white.

Add milk, yogurt and corn oil to the egg yolks and mix well.

Add the powdered ingredients through a sieve and mix well.

Add the sugar to the egg whites in three batches, and beat until the meringue is clear and glossy, and the whisk has a small crook when lifted, and the state is close to stiff peaks.

Add one-third of the meringue to the egg yolks and mix well.

Pour back into the remaining meringue and toss to coat.

Heat a wok, add a little oil and reduce the heat to low, then wipe the wok with kitchen paper to clean the oil, and use a large spoon or an ice cream scoop to add an appropriate amount of step 5 to the wok.

(One muffin is about two scoops of batter, first scoop a spoon into the pan and then fold a spoon over the top)

Cover the pan and fry on one side for 2~3 minutes, flip the pan and fry on the other side for another 2~3 minutes.

Whip the light cream with granulated sugar, until it becomes streaky and does not flow when inverted, no need to whip it too much.

Fry the muffins into a plate, sift on a little powdered sugar, add the whipped cream and drizzle with maple syrup.