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Popular Recipes
Crystal Shrimp Pearl Balls
Cheese Sweet Potato Sesame Mochi Bites
Chive & Egg Dumpling Pockets
Golden Banana Crispy Rolls
Black Sesame Walnut Mochi Rolls
These Cranberry Cloud Muffins are soft, golden, and bursting with tart-sweet dried cranberries. Made with a simple blend of eggs, milk, corn oil, and low-gluten flour, they rise beautifully in the oven and deliver a tender crumb with a subtle crunch on top. Perfect for breakfast, snack time, or sharing with friends—easy to whip up and utterly satisfying.
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Recipe
x📋 Ingredients:
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2 eggs
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100g milk
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90g corn oil
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50g white sugar
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120g low-gluten flour
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30g corn starch
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5g baking powder
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40g dried cranberries
👩🍳 Instructions:
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Mix wet ingredients:
In a mixing bowl, beat the eggs. Add corn oil, milk, and white sugar. Stir well until the sugar dissolves. -
Incorporate dry ingredients:
Sift in the low-gluten flour, corn starch, and baking powder. Mix until the batter is smooth and lump-free. -
Add cranberries:
Stir in most of the dried cranberries, leaving a few aside for topping. -
Fill the molds:
Pour the batter into paper cupcake molds, filling each about 80% full. Sprinkle the remaining cranberries on top. -
Bake:
Place the molds in a preheated oven at 175°C (350°F) and bake for 30 minutes until golden and puffed. -
Cool and enjoy:
Let them cool slightly before serving. Soft on the inside and lightly crisp on the outside—perfect every time! 
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