Theme Layout

[Rightsidebar]

Boxed or Wide or Framed

[Wide]

Theme Translation

Display Featured Slider

No

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

[style4][caption2]

Display Trending Posts

No

Display Author Bio

Display Instagram Footer

My Very Educated Mother copyright 2008-2017. All rights reserved. Powered by Blogger.

Blog Archive

Flickr Gallery

Recent Posts





Popular Posts

Popcorn Muffins


Yes, I said popcorn!  Remember a couple of posts back I mentioned a certain retro cookbook that had apparently been sitting on my bookshelf for some time now?  Well, this was one of the many recipes that caught my eye and I knew the next time we made popcorn I’d have to sit some aside for these out-of-the-ordinary muffins!

While they are savory, it’d only take a handful of chocolate chips, dried fruit, or a vanilla glaze to turn them to the dark sweet side.  Hope you enjoy them!

022

Popcorn Muffins

Ingredients

  • 1 1/2 Cups of Flour
  • 3/4 Cup Ground Popped Corn
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 1 Tbsp Sugar
  • 2 Tbsp Melted Unsalted Butter or Shortening (DON’T use margarine)
  • 1 Cup Vanilla Yogurt
  • 2 Well-Beaten Eggs

Before we get into the actual directions we have to grind up that popcorn.  I used a food processor, however if you’re spiffy and have a grain grinder I’m sure it’d work much better.  After 15-20 minutes of pulsing, high speed, low speed, and every speed in between.  This is what I ended up with.

009

Not exactly ground popped corn huh?  Instead of driving myself crazy grinding up the doggone popcorn I decided to sift out what I had managed to grind up.  Shockingly enough I actually had close to a cup’s worth! (Sorry about the color, the food processor container had a tint to it that my camera couldn’t fix.)

012

**Trust me when I say to grind it up on low speed.  The high speed created such a wind that the popcorn bounced on top of the blade instead of getting hacked by it!**

Whisk together dry ingredients.  Mix in wet ingredients until it’s all moistened and combined.  Fill greased muffin tins 2/3 full.  Bake at 435 degrees for 12-15 minutes. I used a mini muffin pan so you may need to bake longer for regular sized muffins.  Remove from oven and cool on a wire rack.

P.S. I added a sprinkle of sugar on top to sweeten it just a touch!

023

The original recipe was credited to Grace Vialle Gray of Glen Ellyn, Ill.  and it was in the Searchlight Recipe Book.  It called for shortening, I just prefer baking with butter; also it called for 1 Cup of Milk, again, I prefer yogurt.

Check out my Linky Party Page for a list of where I like to share posts and tutorials like this one!

QuickEdit
Erin Sipes
8 Comments
Share :
[name=] [img=] [description=]

Follow @mvemother on Instagram