Cranberry Almond Popcorn Muffins


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Member since 2006
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Serves 12 muffins | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

5 cups popped popcorn
1 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup 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


Directions

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.


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