Kimchi Sweet Potato Muffins recipe - ingredients, nutrition and when to eat it
These savory-sweet muffins are baked with mashed sweet potato and sautéed kimchi folded into the batter.
These savory-sweet muffins are baked with mashed sweet potato and sautéed kimchi folded into the batter. Their fluffy crumb brings together the cozy sweetness of sweet potato and the bright, savory tang of kimchi, making them a lovely afternoon snack or an easy light meal.
Bread & brunch · 40 minutes to cook
Tips: Let the sautéed kimchi cool completely before adding it to the batter so the muffins don’t turn soggy.
Tips: Leave a few small chunks when mashing the sweet potato for a bit of texture.
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Ingredients (1 serving)
- Sweet potato — 0.5 pc
- Napa cabbage kimchi — 2 Tbsp
- Flour — 0.5 cup
- Egg — 1 pc
- Milk — 0.3 cup
- Butter — 1 Tbsp
- Baking powder — 1 tsp
- Sugar — 1 Tbsp
- Cooking oil — 1 tsp