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  Cranberry Almond Popcorn Muffins

5 cups popped popcorn
1-1/2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup dried sweetened cranberries
1 cup milk
1 egg
2 Tbsp. vegetable oil
1/2 tsp. almond extract
1/4 cup sugar mixed with 1 tsp. cinnamon
1/2 cup sliced almonds

Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with cooking spray or line with paper liners; set aside. Blend popcorn in blender or food processor until finely ground. Pour ground popcorn into large mixing bowl. Add flour, sugar, baking powder, salt, and cranberries and 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. Makes 12 muffins.

 

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