Fresh cream muffin cake

1. Prepare the materials. Baking flour, low gluten flour, mix and sift. Beat the eggs, soften the butter in advance, add white sugar and salt.

2. Beat butter with sugar and salt. Add light cream and stir well.

3. Add the egg mixture and stir well. Add the egg mixture in batches.

4. Add milk and stir well.

5. Add flour and baking powder.

6. Mix evenly with a rubber scraper.

7. Add raisins and stir well.

8. Divide the cake batter evenly into cake paper cups and fill them by eight.

9. Decorate the raisins on the surface and place them in the middle layer of a preheated 180 degree oven. Bake over high and low heat for about 25 minutes, then move the baking tray to the top layer and bake for 2-3 minutes to color.

10. Insert a bamboo stick into the middle of the cake without sticking the cake batter. Seal and store the cooled cake.