Ingredients:
Makes 12 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

Instructions:
Preheat oven to 400 degrees. 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 15-18 minutes or until tops are lightly browned; serve warm with butter.