Korean Egg Muffins

<span itemprop="name">Korean Egg Muffins</span>
  • Yield: 6 jumbo muffins or 12 standard muffins
  • Category: ,

Ingredients

Muffin batter

  • 2/3 c all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c sugar
  • 1 egg
  • 1/3 c milk
  • 1/3 c butter, melted
  • ¼ teaspoon vanilla

Toppings

  • 6 -12 eggs, preferably small
  • 1 c grated cheddar cheese
  • 6 slices of deli ham, diced
  • 2 -3 green onions, chopped

Directions

  1. Preheat the oven to 350 F and heavily grease a jumbo muffin tin. Do not use muffin liners, the batter sticks a lot more to the paper than to a heavily greased tin.
  2. Combine dry ingredients and then add the wet, stir till just combined.
  3. Evenly distribute the muffin batter between the 6 cups, each cup should only be 1/3 filled.
  4. Crack 1-2 eggs in each tin on top of the muffin batter and sprinkle on desired toppings.
  5. Bake at 350 for 20-25 minutes. Let cool for 10 minutes so they have a chance to firm up before removing from the tin.


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