Friday, May 8, 2020

Cranberry Almond Popcorn Muffins




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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