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Almond Berry Muffins

Almond Berry Muffins
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.
18 ServingsPrep: 20 min. Bake: 20 min.

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
© Taste of Home 2013

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Almond Berry Muffins (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013