Cranberry Almond Popcorn Muffins
Recipe courtesy of The Popcorn Board.
5 cups popped popcorn
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup dried sweetened cranberries
1 large egg
2 tablespoons vegetable oil
1/2 teaspoon almond extract
1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
1/2 cup sliced almonds
- Preheat oven to 400°F (205°C). 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 to 18 minutes or until tops are lightly browned; serve warm with butter.
Makes 12 muffins.
Recipe and photograph courtesy of The Popcorn Board.