Baileys Sweet Blueberries Muffin

1. Prepare the materials, mix low gluten flour with aluminum free baking powder, and sieve 2-3 times. Eggs should also be taken out in advance and returned to room temperature;

2. Melt butter over water, add milk and eggs in sequence, and stir well. Every time, wait until the previous material is mixed evenly before adding the next one;

3. Add Baileys Irish Cream and stir well;

4. Add wine soaked orange peel, sugar, salt, and continue stirring evenly;

5. Sift in a mixture of low flour and baking powder, and mix well;

6. Continue to add almond powder and mix well;

Preheat the oven to 190 degrees. Put the mixed cake batter into a piping bag;

8. Squeeze some cake batter into a paper cup first, then put in a few blueberries;

9. Continue squeezing in the cake batter until it is about 8 minutes full;

10. After preheating, put the mold into the oven, in the middle layer, over high and low heat, at 180 degrees, and bake for 25-30 minutes. After baking, you can try using a toothpick. After inserting the toothpick and pulling it out, it is very clean and free of attachments, indicating that it is cooked. Take out the baked cake immediately and place it on a drying rack to cool to room temperature, then seal and store it in a refrigerator. Suggested to consume in 2 days.