Almond Berry Muffins

By Johanna

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

Preparation

Step 1

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. Fold in the 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.