Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup chopped mushrooms
- 1/2 cup shredded cheddar cheese
- 2 green onions, thinly sliced
Special equipment needed:
- Mixing bowl
- Whisk
- Muffin tin
- Non-stick cooking spray
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Spray a muffin tin with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
3. In a separate bowl, beat the egg and then add the milk and vegetable oil. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Add the chopped mushrooms, shredded cheddar cheese, and sliced green onions to the batter. Mix well.
6. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffin tin from the oven and let cool for a few minutes before removing the muffins from the tin.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 6 muffins
Nutritional information:
Calories per serving: 210
Fat: 13g
Carbohydrates: 17g
Protein: 7g
Substitutions for ingredients:
- You can use any type of mushrooms you like in this recipe.
- You can use any type of shredded cheese you like in this recipe.
Variations:
- Add cooked bacon or ham to the batter for a meatier version.
- Add diced bell peppers or jalapeños for some extra heat.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
Tips and tricks:
- Be sure not to overmix the batter, as this can result in tough muffins.
- If you don't have a muffin tin, you can use a regular baking dish and cut the finished product into squares.
- These muffins can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the muffins in a microwave-safe dish and heat for 20-30 seconds, or until warm.
Presentation ideas:
Serve the muffins on a platter with a sprig of fresh herbs, such as parsley or chives.
Garnishes:
Garnish with additional sliced green onions or a sprinkle of paprika.
Pairings:
These muffins pair well with a fresh salad or a bowl of soup.
Suggested side dishes:
Serve with a side of roasted vegetables or a side salad.
Troubleshooting advice:
- If the muffins are too dense, try reducing the amount of flour in the recipe.
- If the muffins are too dry, try adding a bit more milk to the batter.
Food safety advice:
Be sure to cook the muffins until they are fully cooked and a toothpick inserted into the center comes out clean.
Food history:
Gyeranppang is a popular Korean street food that is typically made with eggs and flour. This version adds mushrooms and cheese for a delicious twist.
Flavor profiles:
These muffins are savory and cheesy, with a hint of sweetness from the sugar in the batter.
Serving suggestions:
Serve these muffins as a snack or as part of a brunch spread.
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Region: Korean