| 摘要 |
The composition of muffins of functional purpose comprises the following prescribed components: wheat flour, beet fibers, white sugar, margarine, chicken eggs, kefir or yoghurt, salt, an aromatizing agent and a loosening agent. In doing so decolourized beet fibers are used and said composition is supplemented with dried apricots, dried candied fruits as well as finely grated orange or lime peel. |
