Korean Egg Bread Muffins
Created by ForeverMama on June 29, 2019
- Servings: 3-6
- Prep Time: 15m
- Cook Time: 25m
- Recipe #32808
Ingredients
- 2/3 cup all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup butter, melted
- 1 egg (medium/large)
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- FOR TOPPING
- 6 eggs (small/medium)
- Salt, to taste
- Pepper, to taste
- Parsley
How to Make
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Step 1: Preheat oven to 350 Fahrenheit (350 Fahrenheit). Grease a 6 cup standard muffin pan.
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Step 2: Sift together all purpose flour, sugar, salt, and baking powder in a mixing bowl. Add melted butter, egg, milk, and vanilla extract. Whisk until smooth, then pour into muffin pan.
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Step 3: Top each muffin cup with 1 egg, then sprinkle with salt, pepper, and parsley.
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Step 4: Bake in preheated oven for 25 minutes, or until golden brown.
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Step 5: Remove from oven. Set aside to cool for 10-15 minutes, then gently remove the bread from the muffin pan. Enjoy hot or warm.
Nutritional Facts
- Serving Size: 1 (670.8 g)
- Calories 1195.7
- Total Fat - 75.3 g
- Saturated Fat - 31.1 g
- Cholesterol - 2165.9 mg
- Sodium - 1091.3 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 0.8 g
- Sugars - 25.5 g
- Protein - 75.2 g
- Calcium - 415.6 mg
- Iron - 10.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg