Inspired and adapted from anncoo journal blog. Look at her great pic really make me drooling and want to make this directly for tomorrow breakfast. I still have some leftover bakwa from chinese new year ( i make this bakwa egg muffin on ), yup this post is late post. i got some blogging blue. too lazy to write in blog especially editing the pic.
I am still cooking / baking every weekend, and now i am start doing some small business selling my homemade snack / frozen snack. Hope it will running smoothly and last long.. *praying* I make the snack every night after went back from office. feel tired but very satisfied and happy when customer said they liked it.
Okay, back to this pork jerky muffin, the texture is very soft and slightly creamy, it tasted good with the bakwa inside.. suitable for breakfast and who usually eat egg for breakfast.
Pork Jerky Bakwa
Source : anncoo journal
Ingredients3 large Eggs1
Onion, Chopped, pan fry to soft
200 ml fresh milk
1 tbsp Corn flour or plain flour
55g Mozzarella shredded cheese (1 cup)
60g Bak kwa, coarsely chopped to bits (1/2 cup)
1/2 tsp Salt or to taste
dash of pepper
How To Make
- Mix eggs and milk in a bowl until well blended with a hand whisk.
- Add corn flour, stir well, onion and shredded cheese, mix well again. Lastly throw in 3/4 of the bak kwa bits, salt and dash of pepper.
- Gently pour egg mixture into muffin pan.
- Bake for 5 minutes in the preheated oven 200 deg C until the egg muffins top are slightly set.
- Take out muffin pan from oven and scatter remaining bak kwa bits over it. Lower oven temperature to 180C and bake the bak kwa egg muffins for another 30-40 minutes.
