Kimchi Breakfast Muffins
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 30 min · vegetarian, dairy-free, low-carb
150 cal
6g protein
18g carbs
6g fat
per serving · estimated
Ingredients
- 1/4 cup Kimchi, chopped
- 2 large Eggs
- 1/2 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Sesame oil
- 1/4 tsp Salt
- 1/2 tbsp Vegetable oil
- 1 tbsp Green onions, sliced
Method (tap to check — screen stays awake)
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a mixing bowl, whisk together the eggs, sesame oil, and salt until well combined.
- Add the flour and baking powder to the egg mixture, stirring until just combined.
- Fold in the chopped kimchi, sliced green onions, and vegetable oil until evenly distributed.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- 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.
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