Table 1. Formula for muffin preparation with various levels of Orostachys japonicus powder

	Con1)	O3	O5	O7	O9
Soft rice flour (g)	300	291	285	279	273
Wasong powder (g)	0	9	15	21	27
Butter (g)	200	200	200	200	200
Sugar (g)	200	200	200	200	200
Salt (g)	4	4	4	4	4
Egg (g)	200	200	200	200	200
Milk (mL)	90	90	90	90	90
Baking powder (g)	6	6	6	6	6
Total amount (g)	1,000	1,000	1,000	1,000	1,000

Con, muffin with 0% Orostachys japonicus powder; O3, 3% muffin with 3% Orostachys japonicus powder; O5, muffin with 5% Orostachys japonicus powder; O7, muffin with 7% Orostachys japonicus powder; O9, muffin with 9% Orostachys japonicus powder.