Strawberry muffins with popcorn

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 2 TABLESPOONS Sunflower oil
  • 50 g Popcorn corn
  • 200 g Icing sugar
  • 7-10 Tbsp liquid pink food colouring
  • baking paper
  • 12 medium + 150 g strawberries
  • 175 g Flour
  • 2 coated Tsp Baking Powder
  • 2 Eggs (Gr. M)
  • 100 g Sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 175 ml Milk
  • 75 ml Sunflower oil
  • 200 g Whipped cream
  • 75 g Strawberry jam
  • 24 Paper baking cups (each approx. 5 cm Ø)

Directions

  1. 1

    Put the oil in a medium sized pot so that the bottom is just covered. Add the corn and close the lid. Heat the pot strongly on the hotplate. As soon as the first corn kernels start to pop up, reduce to medium heat.

  2. 2

    As soon as only a few corn kernels are still audible, remove the pot from the heat and let it rest for a short time with the lid closed. Pour popcorn into a large bowl.

  3. 3

    Line a baking tray with baking paper. Mix 200 g icing sugar and 3 tablespoons of water and colour with a little food colouring (the colour will become slightly lighter when drying). Stir the icing carefully under the popcorn until the popcorn is completely covered with it.

  4. 4

    Spread on the tray so that the individual corn pops can dry well. Leave to dry for 1-2 hours.

  5. 5

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place 2 paper baking cups inside each other in the recesses of a muffin tray (12 recesses). Wash and clean 12 strawberries.

  6. 6

    For the muffins, mix flour and baking powder. Whisk the eggs in a mixing bowl. Stir in sugar, vanilla sugar, 1 pinch of salt, milk and oil. Stir in the flour mixture briefly so that everything is just mixed.

  7. 7

    Spread 1 tablespoon of dough into each of the moulds. Place 1 strawberry on top. Spread the rest of the dough on top until the moulds are filled to approx. 3⁄4. Bake in a hot oven for 25-30 minutes. Let the muffins cool down on a cake rack.

  8. 8

    Whip the cream until stiff. Stir the jam until smooth and fold loosely into the cream. Spread on the muffins. Wash and clean 150 g strawberries and cut them crosswise into slices. Decorate the muffins with popcorn and strawberries, carefully pressing the popcorn down.

  9. 9

    Serve immediately.

Nutrition Facts

KCAL
340 kcal
CARBS
46 g
FATS
14 g
PROTEINS
4 g