Korean Breakfast Muffin

Name: Korean Breakfast Muffin
Cuisine: American
Ingredients: 480 ml milk; 1/3 cup melted butter; 3 eggs; 10 small sausages (chopped); 10 branches green onion (chopped); 2 3/4 cup flour; 4 teaspoon baking powder; 6 tablespoon sugar; Mozzarella cheese; Salt, pepper; 5 beaten eggs set aside

Dunrc @buildingish

Glendale, CA

This muffin is usually for the breakfast, but you also can use it like snack for children or for lunch when add more spinach. Balance taste and nutrition. I used very less salt so just modify the recipe if you need. My 4ys baby already ate 3 ones at time, so I hope you like it 👌

Just show me your achievement when you done ☺️

Dunrc @buildingish

Glendale, CA

Just show me your achievement when you done ☺️

Saved

Ingredients

480 mlmilk
1/3 cupmelted butter
3eggs
10small sausages (chopped)
10 branchesgreen onion (chopped)
2 3/4 cupflour
4 teaspoonbaking powder
6 tablespoonsugar
Mozzarella cheese
Salt, pepper
5beaten eggs set aside

Saved

Steps

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 😉