Ingredients

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

Directions

1. Preheat oven to 400 degrees Fahrenheit. 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.
    

Nutrition Facts

180 calories
6 g total fat
1 g saturated fat
15 mg cholesterol
230 mg sodium
28 g carbohydrates
1 g fiber
13 g sugar
4 g protein
90 mg potassium