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.