Cherri's Kitchen
Did you know: Early Americans threw popcorn kernels directly into the fire or into heated sand.
Once popped, the corn was sifted and then pounded into a fine, powdery meal and later mixed with water for eating. This was especially handy when traveling, making it a true American “to go” meal,” according to popcorn.org.
Here is a recipe with that powdery meal.
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
1) Preheat oven to 400º F. Spray a 12- cup muffin pan with cooking spray or line with paper liners; set aside.
2) Blend popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large mixing bowl.
3) Add flour, sugar, baking powder, salt and cranberries and stir until blended; set aside.
4) Beat milk, egg, oil and almond extract together and pour over dry ingredients; stir just until combined.
5) Spoon batter into muffin cups, filling each about half full.
6) Divide almonds among muffin tops and sprinkle with cinnamon sugar.
7) Bake 15-18 minutes or until tops are lightly browned; serve warm with butter.