This is not Muffin, well at least it is not American muffins. I don’t have a name for it, let’s call it Chinese jujube and walnut muffin then. I have a good friend in Taiwan who owns a big bakery store, she gave me this recipe and taught me how to make it. But the recipe was for a store, I don’t need to make that many at a time, so I adjusted it a little bit and use less oil too.

Eggs 188g

Sugar 206g

Honey 19g

Cake flour 200g

Coco powder 7.5g

Baking powder 1.5g

Baking soda 1.5g

Pitted Jujube 10 pieces (big size)

Evaporated milk 135ml

Oil 110g

Walnut 50g

preheat oven to 390F

1. Add baking soda, baking powder and coco powder to the flour and sift.
2. Roughly chop the jujube and walnut into smaller size or use a food processor to do it. If your jujube is very dry, then add the jujube to the evaporated milk for 15 minutes.
3. Add egg, sugar, honey and oil together and mix.
4. Add jujube with evaporated milk and half the walnut to 3 and mix well.
5. Add 4 to 1 and mix again. Don’t over mix it.
6. Prepare your muffin tin by adding the cupcake liners. Evenly divide batter into the liners cups, then add the rest of walnut to the top of the muffins. Bake about 20 minutes, when you stick a toothpick to the center and it comes out clean it is ready.

這不是松餅，至少不是美國的松餅。我沒有名字，我們就叫它中國紅棗核桃松餅吧。我在臺灣有一個好朋友，她開了一家很大的面包店，是她給了我這個食譜，還教我怎麼做。但食譜是給店裏做出來賣的，我就是自己吃不需要一次做這麼多，所以我調整了一點點，也為了健康使用更少的油。

雞蛋 188克

糖 206克

蜂蜜 19克

蛋糕麵粉 200克

可可粉 7.5克

烘焙泡打粉 1.5克

烘焙蘇打粉 1.5克

無核紅棗 10 顆（大隻的）

淡奶 135毫升

油 110克

胡桃木 50克

預熱烤箱至390F 華氏度

1. 將小蘇打粉、泡打粉和可哥粉加入麵粉拌匀過篩。
2. 稍微切碎紅棗和核桃成或使用食品加工機來切。如果你的紅棗很乾，那麼在淡奶中加入紅棗泡15分鐘。
3. 將雞蛋、糖、蜂蜜和油加在一起混合好。
4. 加入紅棗與淡奶和一半的核桃到3裏面拌匀。
5. 將 4 添加到 1裏面，然後再次拌匀。注意不要過度攪拌它以防做出來的瑪芬不鬆軟。
6. 加紙杯到瑪芬盆裏面，將麵糊均勻地分到紙杯裏，然後將剩下的核桃放在松餅頂部。烘烤約20分鐘，當你把一根牙籤插到中心，拔出來的時候是乾净沒有麵糊粘連著的話就是好了。