Cranberry almond popcorn muffins

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 oven to 400 degrees. 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; 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 to 18 minutes or until tops are lightly browned; serve warm with butter.

Nutrition facts per serving: 184 calories, 6 g fat, 0 g saturated fat, 19 mg cholesterol, 29 g carbohydrates, 4 g protein, 112 mg sodium, 1 g fiber

The Popcorn Board