Perilla Honey Muffins
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ground perilla seed, a nutty seed flour common in Korean cooking, goes into both the batter and the tops of these muffins, so its toasty smell comes through first when they leave the oven.
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Honey and brown sugar share the sweetening, and neutral oil stands in for butter, so there is nothing to melt or cream before mixing. The batter fills one 6-cup muffin tray.
Ingredients
Instructions
- 1
Preheat the oven to 180C until it is fully hot, and line a 6-cup muffin tray with paper cups.
Set the tray on a stable surface before mixing so the batter can go in promptly.
- 2
In one bowl, combine 170 g all-purpose flour, 30 g ground perilla seeds, 6 g baking powder, and 2 g salt.
Whisk just until the color looks even and any small flour or perilla clumps are broken up.
- 3
In another bowl, loosen 1 egg first, then add 110 ml milk, 55 g honey, 45 ml neutral oil, and 35 g brown sugar.
Whisk until the honey disperses and the sugar grains feel smaller.
- 4
Pour the wet mixture into the dry bowl at once and fold from the bottom with a spatula.
Stop within 10 to 12 strokes while a few pale streaks remain, because extra mixing makes the muffins tough.
- 5
Divide the batter among the 6 cups, filling each about 80 percent full, and sprinkle a little ground perilla on top.
Bake at 180C for 20 to 22 minutes, until the tops rise and look lightly set.
- 6
Insert a skewer into the center; remove the muffins when no wet batter clings to it.
Leave them in the tray for 5 minutes, then move them to a rack so the crumb stays moist, not soggy.
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