October is National Popcorn Popping Month. These muffins made with popcorn are light and fluffy with a sweet buttered popcorn taste. If you’re feeling adventurous, try kettle corn for a salty-sweet twist. Children will want to help out with this playful recipe.

5 cups popped popcorn, plain or butter flavored*
1 ½ cups flour
¼ cup sugar
1 ½ tbsp. brown sugar
1 tbsp. baking powder
½ tsp. salt
½ cup dried sweetened cranberries
1 cup milk
1 egg
2 tablespoons vegetable oil
½ tsp. almond extract
¼ cup sugar mixed with 1 tsp. cinnamon
1/3 cup sliced almonds
Paper muffin cups

* If you’re using microwave popcorn, one bag will provide more than 5 cups.

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Date of publication: October 21, 2009
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