A great way to use up excess bak kwa, make them into savoury muffins! Added sweet corn, edamame and shredded cheese for a variety of tastes, colours & textures, free to add or substitute with ingredients like mushroom, mixed vegetables etc.
They taste so good 😋 Great for breakfast, snack or afternoon tea, especially for kids 👍🏻
(makes 9 muffins)
1-2 slices bak kwa, cut into tiny pieces
50g sweet corn
25g edamame
80g plain flour
3/4 tsp baking power
15g cooking oil
115g fresh milk
2 eggs
100g shredded cheese
Preheat oven to 180C.
Prepare 9 pieces of silicone muffin/cupcake casing (or well-greased muffin/cupcake baking pans). Set aside.
In a frying pan, heat about 1/2 tbsp of cooking oil, add bak kwa & sauté till fragrant, then add sweet corn and edamame. Add some salt and black/white pepper to taste (optional). Saute for 1-2 mins, transfer to bowl and set aside.
In a separate mixing bowl, whisk flour & baking powder with oil, milk and eggs till well-blended.
Add 1 tbsp of batter into each casing, follow by 1 tbsp of sauteed ingredients. Next add 1 tbsp of shredded cheese and finally add 2 tbsp of batter.
Bake the muffins at 180C for about 25 mins, until the top of muffins are golden brown and toothpick inserted into the centre comes out clean.
Best served warm.
The muffins can be stored in airtight box or freezer bags and store in freezer. To re-heat, thaw the frozen muffins at room temperature for 15 mins, then heat in air-fryer or oven at 120C for about 10-12 mins.
