Cranberry Almond Popcorn Muffins
  • 5 cups popped popcorn
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2teaspoon salt
  • 1/2cup dried sweetened cranberries
  • 1 cup milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon almond extract
  • 1/4 cup sugar mixed with 1 teaspoon cinnamon
  • 1/2 cup sliced almonds
  1. Preheat oven to 400º F. Spray a 12- cup muffin pan with cooking spray or line with paper liners; set aside.
  2. Blend popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large mixing bowl.
  3. Add flour, sugar, baking powder, salt and cranberries and stir until blended; set aside.
  4. Beat milk, egg, oil and almond extract together and pour over dry ingredients; stir just until combined.
  5. Spoon batter into muffin cups, filling each about half full.
  6. Divide almonds among muffin tops and sprinkle with cinnamon sugar.
  7. Bake 15-18 minutes or until tops are lightly browned; serve warm with butter.

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