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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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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. 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 king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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