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Almond Berry Muffins
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The only thing better than the smell of muffins filling up your house is the first bite! These delectable delights filled with strawberries and slivered almonds are perfect fresh out the oven or off the counter for a quick bite as you head out the door.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/4 cup sliced almonds, divided
1 egg white, lightly beaten
1 1/2 cup 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 cup fresh strawberries, chopped
directions
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 degrees F for 9-11 minutes or until golden brown, stirring occasionally.
In a large mixing bowl, cream shortening, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with 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 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
added by
TexasTracyBaker
nutrition data
Nutritional data has not been calculated yet.
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