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Korean Breakfast Muffin
Korean Breakfast Muffin

Before you jump to Korean Breakfast Muffin recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some adjustments. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen area is a good place to begin saving energy by going much more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. It is reasonably easy to live green, of course. A lot of it is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to korean breakfast muffin recipe. To make korean breakfast muffin you need 11 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Korean Breakfast Muffin:
  1. Provide 480 ml milk
  2. Take 1/3 cup melted butter
  3. Use 3 eggs
  4. You need 10 small sausages (chopped)
  5. Get 10 branches green onion (chopped)
  6. Provide 2 3/4 cup flour
  7. Use 4 teaspoon baking powder
  8. Use 6 tablespoon sugar
  9. You need Mozzarella cheese
  10. You need Salt, pepper
  11. Prepare 5 beaten eggs set aside
Instructions to make Korean Breakfast Muffin:
  1. Add 3 eggs, milk, melted butter, green onion and sausages into a big bowl. Mix them well (keep a little onion and sausage for topping)
  2. Add mixture flour into mixture liquid, fold until not see any raw flour at all (DON’T fold too hard or too smooth, it makes the muffin tough). Prepare non-stick mold, don’t use paper cups like me, it’s damn sticky :(
  3. Turn on the oven at 350F. Fill the batter to 1/3 the mold. Then add the beaten eggs you have repaired. Continue fill the rest of batter in it. Finally add mozzarella cheese, green onion and sausages on the top of batter
  4. Bake at 350F in 20-25 minutes, or until you see the border of muffins get brown. Take them out, serve when it’s still hot.
  5. Perfect muffins are soft, moist and not too salty so you can serve with tabasco or ketchup. Whatever you want 😉

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