How to Cook Tasty Korean Breakfast Muffin

Korean Breakfast Muffin. Korean Breakfast Muffin This muffin is usually for the breakfast, but you also can use it like snack for children or for lunch when add more spinach. I used very less salt so just modify the recipe if you need. Korean Style Breakfast Muffin This savory Korean Style Breakfast Muffin is different from your regular muffins.

Mix them well (keep a little onion and sausage for topping) Add mixture flour into mixture liquid, fold until not see any raw flour at all (DON'T fold too hard or too smooth, it makes the muffin tough). This muffin is usually for the breakfast, but you also can use it like snack for children or for lunch when add more spinach. I used very less salt so just modify the recipe if you need. You can have Korean Breakfast Muffin using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Korean Breakfast Muffin

1. Prepare 480 ml of milk.
2. It's 1/3 cup of melted butter.
3. You need 3 of eggs.
4. It's 10 of small sausages (chopped).
5. It's 10 branches of green onion (chopped).
6. Prepare 2 3/4 cup of flour.
7. It's 4 teaspoon of baking powder.
8. It's 6 tablespoon of sugar.
9. Prepare of Mozzarella cheese.
10. It's of Salt, pepper.
11. You need 5 of beaten eggs set aside.

Mix them well (keep a little onion and sausage for topping). Add mixture flour into mixture liquid, fold until not see any raw flour at all (DON'T fold too hard or too smooth, it makes the muffin tough). Prepare non-stick mold, don't use paper cups like me, it's damn sticky. Korean Breakfast Muffin step by step.

Korean Breakfast Muffin step by step

1. Add 3 eggs, milk, melted butter, green onion and sausages into a big bowl. Mix them well (keep a little onion and sausage for topping).
2. Add mixture flour into mixture liquid, fold until not see any raw flour at all (DON’T fold too hard or too smooth, it makes the muffin tough). Prepare non-stick mold, don’t use paper cups like me, it’s damn sticky :(.
3. Turn on the oven at 350F. Fill the batter to 1/3 the mold. Then add the beaten eggs you have repaired. Continue fill the rest of batter in it. Finally add mozzarella cheese, green onion and sausages on the top of batter.
4. Bake at 350F in 20-25 minutes, or until you see the border of muffins get brown. Take them out, serve when it’s still hot..
5. Perfect muffins are soft, moist and not too salty so you can serve with tabasco or ketchup. Whatever you want 😉.

Mix them well (keep a little onion and sausage for topping). Add mixture flour into mixture liquid, fold until not see any raw flour at all (DON'T fold too hard or too smooth, it makes the muffin tough). Prepare non-stick mold, don't use paper cups like me, it's damn sticky. Brush some melted butter on the individual muffin holes of the tray. Sift the flour, sugar and salt into a large bowl.