Cooking for Munchkin
Around my college years, “egg bread” stands popped up near busy subway stations in Seoul as a hot street snack. Egg bread is a variation of Japanese “imagawayaki,” filled with a whole egg instead of the traditional red bean paste. It was a quick, fulfilling breakfast similar to Starbucks breakfast sandwich but only faster and cheaper.
In hopes of Munchkin to eat some meat, I made egg bread, more accurately egg muffin, with seasoned ground pork in them. And while I’m at it, I made a PBnJ version with mashed up mixed berries as well. Munchkin likes to gnaw on a slice of meat, but she’ll throw it out after sucking up all the seasoning and juice. So I need to rely on incorporating ground meat to her food for now.
The first task is to make the muffin batter, and any muffin recipe can work here. Even a pancake mix could work. I had some spelt flour sitting in my cabinet, so I made a batter referencing [Cranberry-orange spelt muffins from King Arthur Flour Whole Grain Baking] modifying as suited.
To make the muffin batter:
(makes 24 mini muffins or 12 regular muffins)
1 cup spelt flour, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 2 eggs, 1/2 cup milk, 1/2 cup orange juice, 1 tbsp grapeseed oil
a. In two separate bowls, mix all dry ingredients and all wet ingredients, respectively. Beat the wet ingredients till the egg yolks and whites are well combined.
b. Add the beaten wet ingredients to the dry ingredients and gently stir until the mixture has no lumps. Let the batter sit for over an hour.
To make the PBnJ filling:
1/4 cup mixed berries, 1 tsp maple syrup, 1.5 tbsp peanut butter
Mash the berries and maple syrup mixture with a fork. Mix in melted peanut butter.
To cook ground pork:
4 oz ground pork, 1/4 tsp dried sage, 1/8 tsp ground pepper
Heat oil in a pan over medium-high heat. Cook pork, sage, and pepper mixture while breaking up the pork with a metal spatula.
I like to freeze ground pork into 4 oz portions. If using frozen meat, make sure to defrost by putting the container in warm water first. Meat is much tastier (and less smelly) when it’s warmed before cooking.
Make the muffins:
(12 egg mini-muffins & 12 PBnJ mini-muffins)
muffin batter, 4 oz cooked ground pork, 12 quail eggs (6 chicken eggs for regular sized muffins), 1/4 cup PBnJ filling
a. Preheat the oven to 400 F
b. Fill the muffin cups about 1/3 full with the batter.
c. Add the fillings. For egg muffins, crack open an egg into each muffin cup. Then sprinkle pork on top.
d. Fill the muffin cups to the top with remaining batter.
e. Bake for 20 minutes. Take out the muffin pan from the oven and let it sit for 10 minutes. After 10 minutes, take out the muffins from the pan and cool on a rack.