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Korean Egg Bread

Quick and easy Korean Egg Bread for breakfast or snack for anytime of the day
Author Ann Low
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Korean

Ingredients
 

  • 70 g Plain flour
  • 1 tsp baking powder
  • 35 g caster sugar
  • 1 large egg - about 70g
  • 120 g fresh milk
  • 1/4 tsp vanilla extract
  • 2 tbsp melted butter
  • shredded cheddar cheese
  • 9 small eggs

Instructions
 

  • Preheat oven at 200 deg C. Grease muffin pan with butter and set aside.

  • Sift plain flour and baking powder into a bowl together with sugar and mix well.

  • Add egg, milk, vanilla extract and melted butter and whisk mixture till free of lumps.

  • Pour batter into muffin pan to 1/4 height (makes 9) top with some cheddar cheese. Then break in small egg and sprinkle some salt on top.

  • Bake in preheated oven (center rack) for 12 to 15 minutes. Serve warm.

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