Pumpkin Spice Sourdough Popcorn Flour Muffins

Popcorn flour is a game changer! It is light and fluffy and could be used for so many applications. We have made corn bread and even waffles with it before. Here we are doing popcorn muffins.

Starting with 1/2 cup unpopped popcorn

3 cups popcorn flour

3/4 cup all purpose flour

1 tsp baking soda (sifted)

1/2 tsp salt

(or make your own pumpkin mix - 2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp ginger, 1/4 tsp clove)

2 tbs Jaboticaba Star Anise vinegar (or one of our plain fruit vinegars)

4 tbs coconut oil (or butter)

1/3 cup heavy cream

1 cup 100% hydration sourdough starter (active) **see note 

1/3 cup honey (Bee Boys Lehua Blossom Honey)

2 eggs

Reserve 1 cup of popcorn when making the flour and blend this separately keeping in chunky

1/4 cup oatmeal

1/8 cup sugar

3 tablespoon coconut oil

Preheat oven to 400F

1. Pop 1/2 cup of popcorn over the stove on medium high heat. We usually put a little oil in with 3 or 4 kernels, once you see the first pop, add the full 1/2 cup of popcorn. 

2. Once popped, shake the popcorn so that any unpopped kernels fall to the bottom. Carefully transfer about 4/5 of the popcorn to the blender. 

3. Blend on high until you have a fairly fine light and fluffy popcorn flour

4. Mix all the dry ingredients

5. Blend all of the wet ingredients to make sure fully homogenous so you do not have sourdough streaks 

6.Fold the dry ingredients into the wet until just barely incorporated

7. For the topping, blend the remaining popcorn with oatmeal with a few quick pulses so that it is still chunky

8. Mix chunky popcorn with oil and sugar

9. Add a good amount of topping to each muffin for the "popcorn effect"

10. Place in oven and turn down from 400F to 350F (starting at a higher temp gives a better pop/rise on the muffins!)

11. Bake for 15-20 min

**If you don't have sourdough starter, you can just mix 1 part flour to 1 part water to replicate the consistency. 

**100% Hydration means 1 part water to 1 part flour