Zutaten für Ripe Olive Popcorn Muffins
- 1 ½ cups all-purpose flour
- 1 cup popped popcorn (about 4 cups unpopped)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- Butter
- 1 cup milk
- 2 large eggs
- Provolone Cheese
- Pitted Ripe Olives
- 1 teaspoon dried oregano
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Zubereitung von Ripe Olive Popcorn Muffins
- Preheat oven to 400°F (200°C). Grease 12 regular-sized muffin tins.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ cup granulated sugar.
- In a separate bowl, whisk together 1 cup milk, 1 cup popped popcorn (about 4 cups unpopped), 2 large eggs, and ¼ cup melted unsalted butter.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1 cup shredded provolone cheese, ½ cup chopped ripe olives, and 1 teaspoon dried oregano.
- Fill the prepared muffin tins about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tins for a few minutes before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
9g
Fat
33g
Carbs
10g
