Blueberry Custard Muffin (蓝梅卡士达玛芬)

You will never fail to make a steam muffin/cake from this recipe. It is so simple and you don’t need many cooking tools…you just need a whisk, a bowl, and a steamer. Then, you will get the fantastic muffins!（Please don’t look for me if you are fail! Ha-ha!）

这是一个你永远不会失败的蒸玛芬/蒸蛋糕食谱。它是如此的简单，你不需要很多的烹饪工具...你只需要一个打蛋器，碗，及蒸锅。然后，你会做到另人赞不绝口的玛芬咯！（失败别来找我呀！哈哈！）

Blueberry Custard Muffin

Ingredients (for 2 portions):

1 Egg

60g Sugar (about 4 tbsp)

100g Self-rising flour (about 1 cup)

1 tbsp Salad oil

¼ cup Milk

4 tbsp Custard

4 tbsp Blueberry Jam

Cream

Method:

1. Mix the egg and sugar in a big bowl.
2. Add in the salad oil, milk and self-rising flour and mix well.
3. Spoon the batter into a muffin cup (about half of the cup), add the custard, spoon some batter to cover it. (*You can replace the custard to fruit jam, cheese, red bean paste as your favorite!)
4. Steamed it with medium heat for about 15 mins.  
5. You can serve it when hot or let it cool, topped with fruit jam and cream. Done!

蓝梅卡士达玛芬

材料（两人份）：

1颗蛋

60g 白糖 （大约4 tbsp）

100g 低筋面粉 （大约1杯）

1tbsp 沙拉油

¼ cup 牛奶

4 tbsp 卡士达奶油酱

4 tbsp蓝梅果酱

鲜奶油

做法：

1. 将鸡蛋和白糖一起放入大铁碗里及充分拌匀。
2. 加入沙拉油，牛奶和低筋面粉及拌匀，使蛋浆与面粉充分混合。
3. 将拌均的面糊放进纸模的一半，然后挤上卡士达奶油酱，再放入面糊。（*可以用果酱，乳酪，红豆酱代替卡士达奶油酱都会很棒。）
4. 将整个纸模放入蒸锅，中火蒸约15分钟即成。
5. 刚蒸好的蛋糕可以直接吃或稍微冷却后，淋上果酱及鲜奶油。