Popcorn Muffins
Yield
1 dozenPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
popcorn, popped
ground |
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
well beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 177 | ml |
popcorn, popped
ground |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
well beaten |
|
Directions
Sift flour, measure, and sift with baking powder, salt, and sugar.
Add milk, popped corn, egg, and shortening.
Fill well-oiled muffin tins ⅔ full.
Bake in hot oven at 435 degrees F. for 25 minutes.
