Japanese Inspired Muffin

Japanese Inspired Muffin

Course Muffin
Cuisine Asian


  • 4 pieces nori seaweed, cut into four (4) parts
  • 250 kg ground beef
  • 2 pieces medium size white onions
  • 6 cloves garlic minced
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh spring onions
  • 1 cup shredded cheddar cheese (4 oz)
  • 1/2 cup goat cheese, grated
  • 3/4 cup MAYA Pancake and Baking Mix
  • 1 2/3 cup milk
  • 2 pieces eggs


  • Heat oven to 375°F. Brush 12 regular-sized muffin cups with shortening and line them up with the cut nori seaweed. Set aside.
  • In a 10-inch skillet, cook beef, salt, onion, and garlic over medium-high heat for 5 to 7 minutes. Stir frequently, until ground beef is cooked then cool for 5 minutes.
  • In a medium bowl, stir baking mixture ingredients with a whisk or fork until blended. Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1 tablespoon ground beef mixture. Spoon another tablespoon of baking mixture onto ground beef mixture in each muffin cup.
  • Top with spring onions and cheeses
  • Bake for about 30 minutes or until tops of muffins are golden brown and a toothpick inserted in center comes out clean. Cool for 5 minutes. With a thin knife, loosen sides of pies from pan. Remove from pan and place top sides up on cooling rack. Cool for 10 minutes longer before serving.  

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