Strawberry Almond Muffins |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Just a little something I cooked up one afternoon when I had some strawberries about to go bad.... I hope you enjoy them! Ingredients:
1/2 cup butter, softened |
1/3 cup sugar |
1/3 cup brown sugar |
2 large eggs, separated |
1 1/3 cups flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon vanilla |
4 ounces banana yogurt |
2 tablespoons milk |
2 tablespoons orange juice |
1 1/2 cups strawberries, finely chopped |
3/4 cup slivered almonds |
Directions:
1. Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
2. In a large bowl, cream the butter and sugar until fluffy.
3. Add the egg yolks, one at a time. Beat well after each.
4. In a separate bowl, stir together the dry ingredients.
5. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the yogurt, vanilla, milk, and orange juice. Beat just until smooth.
6. In another bowl, beat the egg whites until soft peaks form. Fold into batter.
7. Fold in the strawberries and almonds.
8. Spoon the batter into the prepared pan, 3/4-full.
9. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
10. Cool for 5 minutes before removing to cool completely.
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