Tools/materials

200g of low gluten flour

200g of milk

150g of egg

40g of sugar

40g of melted butter

8g of baking powder

2 slices of bacon

1 fig

Sour cream and maple sugar, Blueberries moderate amount, yogurt moderate amount

Fig Blueberry Muffins 01

First, mix the low gluten flour, baking powder, fine sugar.

02

Then sift and set aside.

03

Then beat the eggs.

04

Add milk and melted butter to the beaten eggs and beat well.

05

Then pour the liquid mixture into the flour and stir until a batter is formed.

06

Take a pan and turn on medium-low heat.

07

When the pan is hot, use a measuring spoon to scoop a spoonful of batter and pour it into the pan in a circular motion starting from the center; a 30 ml measuring spoon is just the right amount for one muffin.

08

When small air pockets begin to appear on the surface of the muffin, flip it over and cook for another 30 seconds.

09

Now for the topping, drizzle some yogurt over the muffins.

10

Top with figs and a few blueberries and you're done.

Maple Sugar Bacon Muffins 01

After frying the muffins as per the steps above, spread sour cream on top of the muffins.

02

Then top with toasted bacon.

03

Finish with a drizzle of maple syrup.

Special Tips

1, muffin topping can choose some seasonal fruits, when eating can be sprinkled with some cereal to increase the taste.

2, do not over-whip the noodles; do not put oil in the pan when frying muffins, try to fry muffins on medium-low heat.

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