Cooking Steps

1. 

   Step1:Take the butter and eggs out of the refrigerator in advance. Put them at room temperature for standby.

2. 

   Step2:Cut the cream cheese into grains about 1 cm long. Refrigerate them.

3. 

   Step3:Mix and sift the low gluten flour and baking powder in advance (hereinafter referred to as the low gluten flour is the mixture of low gluten flour and baking powder) for standby. Other materials are also weighed in advance for standby.

4. 

   Step4:When the butter softens at room temperature, beat it with an eggbeater until smooth. Add sugar and salt. Continue to stir until it turns white and slightly puffy.

5. 

   Step5:After breaking up the eggs, add them into the beaten butter three times. Mix each time and then add the next time, so as to avoid that the butter and eggs are difficult to mix and oil-water separation occurs.

6. 

   Step6:Add 1 / 3 low gluten flour into the butter mixture. Use a rubber scraper to stir it up from the bottom of the basin gently and quickly until there is no dry powder. Add 1 / 2 milk again. Stir in the same way. Add 1 / 3 low gluten flour again. Mix up and down. Add the remaining 1 / 2 milk again. Mix evenly. Add the last low gluten flour again. Continue to mix evenly.

7. 

   Step7:Add dried cranberries and diced cheese to the batter. Stir well. Then place in a paper cup. Preheat the oven to 180 ℃.

8. 

   Step8:Bake at 180 ℃ for 3035 minutes. When the surface of muffin is slightly colored, and it expands and cracks, insert the cake with toothpick. If there is no batter, it is OK.