Almond Berry Muffins
CATEGORIES
INGREDIENTS
  • Cooking Time: 20 minutes + cooling
  • Servings: 1-1/2 dozen
  • Preparation Time: 20 minutes
  • 1-1/4 cups sliced almonds, divided
  • 1 egg white, lightly beaten
  • 1-1/2 cups sugar, divided
  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1-1/4 cups fresh strawberries, chopped
DIRECTIONS
  1. In a bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 F. for 9-11 minutes or until golden brown. stirring occasionally.
  2. In a large mixing bowl, cream shorting, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the buttermilk. Fold in the strawberries and remaining almonds.
  3. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool 5 minutes before removing from the pans to wire racks.
  4. Yield: 1-1/2 dozen.
  5. More recipes at: www.havefunbaking.com
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RECIPE BACKSTORY
These muffins are moist and very tasty. You can use either fresh or frozen strawberries. The sugared almonds give them a nice crunchy topping. They are great for a mid-morning snack with a friend.