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Cranberry Almond Popcorn Muffins
  • 5 cups popped popcorn
  • 1 ½ cups flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup dried sweetened cranberries
  • 1 cup milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • ½ teaspoon almond extract
  • ¼ cup sugar mixed with 1 teaspoon cinnamon
  • ½ cup sliced almonds

Here's How:
Preheat oven to 400º F. Spray a 12- cup muffin pan with cooking spray or line with paper liners; set aside.

Blend popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large mixing bowl. Add flour, sugar, baking powder, salt and cranberries and stir until blended; set aside.

Beat milk, egg, oil and almond extract together and pour over dry ingredients; stir just until combined. Spoon batter into muffin cups, filling each about half full. Divide almonds among muffin tops and sprinkle with cinnamon sugar. Bake 15-18 minutes or until tops are lightly browned; serve warm with butter.

Yield: 12 muffins

Recipe compliments of the Popcorn Board

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