Korean Red Ginseng Muffin is …

Muffin is a form of bread in which soft dough made with butter, milk and yeast is baked. It has a pretty shape and is easy-to-eat so that it is a good snack for children. It is a perfect dessert over a tea as well. An addition of Korean red ginseng and milk makes this cake more delicious.

Preparation

1. Add milk and sugar into the Korean red ginseng power and mix them with a froth maker.

2. Stir the eggs until it they become creamy.

3. Drain the cake flour and baking powder through a sieve.

4. Melt the butter in a bowl in a boiling pot.

5. Mix the milk from the step 1 and eggs from the step 2 in a mixing bowl and add the powder from the step 3. Then, mix them as if cutting them with a knife. Add the butter from the step 4.

6. Brush the butter on the muffin frame and add wheat flour and dust it off. Then, put the dough from the step 5 up to the 70 percent of the capacity.

7. Bake the dough in an oven preheated (165°C) for 10 minutes for 15 minutes. .

Recipes Tips !

Drain the Korean red ginseng marc through a sieve.

It is okay to use Korean red ginseng marc instead of Korean red ginseng powder in making muffin. Make the Korean red ginseng marc drain through a sieve. Then, the muffin becomes smoother and softer. Take the eggs out of a refrigerator and leave them at room temperature for a while before use.