Strawberry muffin with popcorn

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the popcorn, put 2 tablespoons of oil in a medium-sized pot so that the bottom is slightly covered. Add the corn kernels and close the lid. Place the pot on the hotplate and heat it up high. As soon as the first corn kernels start to pop, reduce to medium heat. As soon as only a few corn kernels are left, remove the pot from the hotplate and let it rest for a moment with the lid closed. Pour popcorn into a large bowl

2. 2

   Line a baking tray with baking paper. Mix icing sugar and 3 tablespoons of water and colour with food colouring. Mix the icing mixture with a spoon into the popcorn. Stir carefully until the whole mass has spread around the popcorn. Spread the popcorn mixture on the baking tray so that the individual corn pops can dry well. Let the popcorn dry for 1-2 hours

3. 3

   For the muffins, wash and clean 16 strawberries. Put the eggs in a mixing bowl and whisk lightly. Add sugar, salt, vanilla sugar, milk and 75 ml oil and mix well. Mix flour and baking powder, stir in briefly. Line recesses of a muffin tray (12 recesses) with paper baking cups. Spread 1 tablespoon of dough into each of the wells. Place 1 strawberry on each. Add the dough by the spoonful until the cups are filled to approx. 3/4 full. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Let the muffins cool down on a cake rack

4. 4

   Whip the cream until stiff. Stir the jam until smooth and fold loosely into the cream. Spread on the muffins and spread a little. Wash and clean 150 g strawberries and cut them crosswise into slices. Cover the muffins with popcorn and strawberries, while carefully pressing the popcorn slightly

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
320 kcal

CARBS
45 g

FATS
13 g

PROTEINS
4 g