Almond Berry Muffins
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.
Yield
18 servingsPrep
20 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
almonds
sliced, divided |
|
| 1 | large |
eggs
white, lightly beaten |
|
| 1 ½ | cups |
sugar
divided |
|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
butter
softened |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¾ | cup |
buttermilk
|
|
| 1 ¼ | cups |
strawberries
chopped, fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
almonds
sliced, divided |
|
| 1 | large |
eggs
white, lightly beaten |
|
| 355 | ml |
sugar
divided |
|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 177 | ml |
buttermilk
|
|
| 296 | ml |
strawberries
chopped, fresh |
*
|
Directions
In a bowl, combine 1 cup almonds and egg white.
Add ½ cup sugar; toss to coat. Spoon into a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350℉ (180℃). for 9 to 11 minutes or until golden brown. stirring occasionally.
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.
Fill greased or paper-lined muffin cups two-thirds full.
Sprinkle with sugared almonds.
Bake at 350℉ (180℃). for 20 to 25 minutes or until a toothpick comes out clean.
Cool 5 minutes before removing from the pans to wire racks.
Yield: 1½ dozen.
