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

• 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