Almond Berry Muffins

Almond Berry Muffins

Photo by Johanna V.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-¼

    cups sliced almonds, divided

  • 1

    egg white, lightly beaten

  • 1-½

    cups sugar, divided

  • ¼

    cup shortening

  • ¼

    cup butter, softened

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • ½

    teaspoon almond extract

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • ½

    teaspoon salt

  • ¼

    teaspoon baking soda

  • ¾

    cup buttermilk

  • 1-¼

    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. 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.


Nutrition

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