Ingredients
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
Preheat the oven to 400
degrees F. Spray a 12 cup muffin tray with a cooking spray or line with paper
liners; set aside.
Mix popcorn in a blender or
food processor until finely ground. In a large mixing bowl, add the ground
popcorn.
Add flour, sugar, baking
powder, cinnamon, cranberries and mix until blended; set aside.
Beat the milk, sugar, oil and
almond extract together and pour over the dry ingredients; mix until mixed.
Spoon the mixture into the
muffin cups, filling each half full.
Divide the almonds between
the muffins and dust with cinnamon sugar.
Bake for 15-18 minutes or
until the tops are gently browned; serve warm with butter.
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