Gyeranppang (Korean Egg Bread) - Egg-Free Version

Ingredients

• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/4 cup Sugar
• 1/4 tsp Salt
• 3/4 cup Milk (dairy or non-dairy)
• 2 tbsp Melted Butter (or vegan butter)
• 1/2 cup Silken Tofu
• 2 tbsp Cornstarch
• 1/4 cup Chopped Ham (optional)
• 1 tbsp Chopped Parsley (optional)

Instructions

1. 1Preheat oven to 350°F (175°C). Grease a muffin tin.
2. 2In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. 3In a separate bowl, combine milk and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
4. 4In a blender or food processor, blend the silken tofu and cornstarch until completely smooth. This will act as our egg replacement.
5. 5Pour the batter into the prepared muffin tin, filling each cup about halfway.
6. 6Spoon about 1 tablespoon of the tofu mixture into the center of each muffin cup.
7. 7Sprinkle with chopped ham and parsley (if using).
8. 8Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. 9Let cool slightly before removing from the muffin tin. Serve warm.

Substitutions

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