I am going to tell you how to make homemade popcorn.
Because you know what? You don't need a popper, air or otherwise. All that is a scam.
All you do is, pour about 2 teaspoons of vegetable oil into a large pot and put it over medium-high heat.
Add in 1/4 cup popcorn kernels.
Affix a lid, slightly ajar.
|Hey girl, you look like you could use a muffin.|
And WAIT! The pops, they will come.
When the pops lessen, remove from heat.
Drizzle in butter and sprinkle in salt. Or be creative and add parmesan or cinnamon, or seaweed.
Why am I telling you how to make popcorn in this post about cheese muffins?
Because that is the kind of week it has been.
Right now I am making cupcakes, eating popcorn, and blogging about muffins.
Busy baby, yeah. And I like it that way.
(Unless it's too much because then BOOM and you can ask my husband about when that happens but you know what you probably shouldn't let's just let it go)
Overloaded Spicy Cheddar Muffins (adapted from Joy)
So you may have noticed I am still joyfully welcoming dairy back into my life. Everything I'm making this week seems to have cheese in it somewhere...no regrets!
1 cup white rice flour
1/2 cup almond flour (you can replace both of these with 1 1/2 cups all-purpose flour)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 large egg
1/4 cup unsalted butter, melted and cooled slightly
3 cups grated sharp cheddar cheese
12 sliced pickled jalapenos for topping
sea salt and fresh cracked black pepper for topping.
*One note from Joy about using paper cupcake liners with these muffins! "When warm, the muffins will stick to the paper. When muffins are room temperature, the papers will come out of the papers easily. To avoid this nonsense, just grease and flour a muffin tin instead of using cupcake liners." I found her to be correct on this.
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Grease and flour a 12 cup muffin tin and set aside.
In a medium bowl, whisk together flours, baking powder and salt. Set aside.
In a small bowl, whisk together milk, egg, and melted butter.
Add the wet ingredients all at once to the dry ingredients. Stir to incorporate. Before the mixture is entirely mixed, add the grated cheese. Stir to incorporate making sure that the mixture is evenly moistened and the cheese is well distributed.
Divide batter between prepared muffin tin. Top each with a jalapeno slice and sprinkle with sea salt and cracked pepper.
Bake muffins for 20 to 25 minutes, or until golden brown and cooked through. Muffins are best served warm.