Choc Fruit Popcorn Muffin
Make this healthier version of muffins using popcorn and dried fruit. A great snack for the lunchbox or afternoon tea.
2 tsp vegetable oil
100g popping corn
2 egg whites
2 tsp cocoa powder
70g dried fruit such as blueberries, sultanas or apricots, chopped
Preheat the oven to 180°C, fan oven 160°C, gas mark 4. Put 12 patty cases into a muffin tray.
Cook the popcorn using a dry air popcorn maker or add to a pan with oil and follow cooking directions on the packet.
When the popping subsides, remove from the heat. Cool for 5 minutes.
Whisk the egg whites and cocoa powder together in a large bowl. Stir in the cooled popcorn and dried fruit. Share the mixture between the muffin, then bake for 8-10 minutes until set. Cool.