Asian > Korean > Egg

Red Bean Gyeranppang Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup red bean paste

Special Equipment Needed:
- Muffin tin
- Mixing bowl
- Whisk
- Spatula

Step-by-Step Instructions:

1. Preheat the oven to 350°F (180°C). Grease the muffin tin with cooking spray or butter.

2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, beat the eggs and then add the milk and vegetable oil. Mix well.

4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.

6. Spoon a tablespoon of red bean paste on top of the batter in each cup.

7. Use a toothpick or skewer to swirl the red bean paste into the batter.

8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

9. Remove from the oven and let cool for a few minutes before removing from the muffin tin.


Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 muffins

Nutritional information:
Calories per serving: 170
Total fat: 7g
Saturated fat: 1g
Cholesterol: 30mg
Sodium: 120mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 13g
Protein: 3g

Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with coconut oil or melted butter.
- Red bean paste can be substituted with sweet potato or pumpkin puree.

Variations:
- Add chopped nuts or dried fruit to the batter for added texture and flavor.
- Use different types of bean paste, such as black bean or mung bean paste.
- Add a teaspoon of cinnamon or ginger to the batter for a spicy kick.

Tips and Tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a toothpick or skewer to swirl the red bean paste into the batter for a marbled effect.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.

Storage Instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
To reheat, place the muffins in a 350°F (180°C) oven for 5-10 minutes or until heated through.

Presentation Ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.

Garnishes:
Garnish with a sprinkle of powdered sugar or a dollop of whipped cream.

Pairings:
Pair with a cup of hot tea or coffee for a delicious breakfast or snack.

Suggested Side Dishes:
Serve with fresh fruit or yogurt for a balanced breakfast or snack.

Troubleshooting Advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.

Food Safety Advice:
- Make sure to properly store leftover muffins to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling food.

Food History:
Gyeranppang is a popular Korean street food that originated in the 1970s. It is a type of savory muffin that is often filled with egg and other ingredients.

Flavor Profiles:
This recipe combines the sweetness of red bean paste with the light and fluffy texture of a muffin.

Serving Suggestions:
Serve warm or at room temperature for the best flavor and texture.

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Region: Korean

Taste: Savory, Nutty, Sweet, Creamy, Aromatic