Mugwort Red Bean Muffin (Korean Herbal Sweet Bean Muffin)
Quick answer
- Total time
- 47 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Mugwort powder and whole red beans are a pairing anyone who has been to a Korean rice cake shop will know; here they go into a muffin batter.
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The beans are folded in last with just a few strokes, so a split muffin shows them whole in the pale green crumb.
Ingredients
Instructions
- 1
Preheat the oven fully to 180°C and line the muffin tray with paper cups.
If the cooked sweet red beans are wet, press them gently with paper towel so extra moisture does not weigh down the batter.
- 2
Add cake flour, mugwort powder, baking powder, sugar, and salt to a bowl.
Whisk until the pale green color is evenly distributed, breaking up any visible pockets of powder before the wet ingredients go in.
- 3
In a second bowl, loosen the 2 eggs first, then whisk in the milk, melted butter, and vanilla.
Use butter that is warm, not hot, so it blends smoothly without partially cooking the eggs.
- 4
Pour the wet mixture into the dry mixture and fold with a spatula, scraping from the bottom, only 10-12 strokes.
Stop while a few flour streaks remain, because a smooth batter can bake up tough.
- 5
Add the cooked sweet red beans last and fold gently with the spatula held upright.
Turn the batter only two or three more times, just enough to distribute the beans without crushing them.
- 6
Fill each cup to about 80% and lightly level the tops.
Bake for 20-22 minutes, until the tops spring back and a skewer comes out clean, then cool briefly in the tray before moving.
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