草莓优格满芬 (Strawberry Yoghurt Muffin)

食谱参考：爱丝特の烘焙记录
（食谱稍有调整）

材料：

1粒鸡蛋
1 Egg
40克幼糖
40g Sugar
50克食油/溶化牛油
50g Oil/Melted Butter
35克牛奶
35g Milk
80克优格
80g Yoghurt
100克自发面粉
100g Self Raising Flour
1/8茶匙小苏打粉
1/8tsp Soda Bicarbonate

适量新鲜草莓(先沾上一些面粉防沉底)
Some fresh strawberries (Coat with some flour to help keep them sinking to the bottom)



做法：
Methods:

1. 鸡蛋加幼糖搅匀后再加入食油/溶化牛油搅匀。
1. Mix egg and sugar until well combined then pour in the oil/melted butter and mix well.
2. 分次加入牛奶和优格，继续搅拌成均匀液体状。
2. Alternately add milk and yoghurt into the mixture and mix well.
3. 筛入分类，用橡皮刮刀以不规则方向轻轻搅拌成均匀面糊，加入新鲜草莓。
3. Sift in self raising flour, lightly mix the mixture by using rubber spatula until well combined. Add in fresh strawberries. 
4. 用汤匙将面糊装入纸杯8分满。
4. Spoon the cake mixture into the muffin cups.
5. 送入预热烤箱190°度，20-25分钟左右。(温度视个人烤箱调整)
5. Bake in preheated oven 190°C, 20-25 minutes.