Kimchi Breakfast Muffins

Korean · 30 min · vegetarian, dairy-free, low-carb

Shop ingredients

Ingredients

• 1/2 cup Kimchi, chopped
• 4 large Eggs
• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Sesame oil
• 1/4 teaspoon Salt
• 1 tablespoon Vegetable oil
• 2 tablespoons Green onions, sliced

Method

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. In a mixing bowl, whisk together the eggs, sesame oil, and salt until well combined.
3. Add the flour and baking powder to the egg mixture, stirring until just combined.
4. Fold in the chopped kimchi, sliced green onions, and vegetable oil until evenly distributed.
5. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before removing from the tin. Serve warm or at room temperature.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook