Breakfast Recipes

Cranberry Almond Popcorn Muffins


5 cups Water Gardens Theatres Salty & Sweet Kettle Corn

1 1/2 cups flour

1/4 cup sugar

1 tablespoon baking powder

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 400ยบ F.
  2. Spray a 12- cup muffin pan with cooking spray or line with paper liners; set aside.
  3. Blend popcorn in a blender or food processor until finely ground.
  4. Pour ground popcorn into a large mixing bowl. Add flour, sugar, baking powder, salt, and cranberries and stir until blended; set aside.
  5. Beat milk, egg, oil and almond extract together and pour over dry ingredients; stir just until combined.
  6. Spoon batter into muffin cups, filling each about half full.
  7. Divide almonds among muffin tops and sprinkle with cinnamon sugar.
  8. Bake 15-18 minutes or until tops are lightly browned; serve warm with butter.

Adapted from

Popcorn Cereal Bowl


Water Gardens Theatres Salty & Sweet Kettle Corn

Dried Fruit

Fresh Fruit



  1. Place popcorn in a bowl and add cold milk, just like any breakfast cereal.
  2. Add a teaspoon or two of sugar (or cinnamon sugar!) and your choice of the following stir-ins: Dried fruit such as raisins, dates, apples and currants
  3. Nuts, such as sliced almonds, toasted walnuts, pine nuts or pecan pieces
  4. Fresh fruit such as sliced bananas, strawberries or raspberries
  5. Tropical touches such as coconut flakes, dried papaya and pineapple pieces
  6. Mix and match stir-ins!
  7. Create your own combinations!

Adapted from