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
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.
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