Almond Berry Muffins Recipe

Almond Berry Muffins Recipe photo by Taste of Home

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I made these moist muffins to take to the office, and they were a hit. Sugared almonds give them a crunchy topping. When strawberries aren't in season, I use individual frozen cut strawberries directly from the freezer.

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Almond Berry Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 18 Servings

20 20 40

Ingredients

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

In a large 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° for 9-11 minutes or until golden brown, stirring occasionally.
In a large bowl, cream the 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 just until moistened. Fold in strawberries and remaining almonds.
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 217 calories, 9 g fat (3 g saturated fat), 31 mg cholesterol, 152 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Almond Berry Muffins in Taste of Home June/July 2005, p27

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas