The Humpherys Family

Strawberry Almond Muffins

Source  Taste of Home
Recipe Added:  3/16/2012
1 1/4 cups sliced almonds
2 eggs, 1 egg white, lightly beaten
1 1/2 cups sugar, divided
1/4 cup ea butter, shortening, softened
1 tsp vanilla, 1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
1 1/4 cups fresh strawberries
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 chopped strawberries and remaining 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.
Notes
Eggs separate more easily when they are still cold. Very moist; Almond topping is sweet and delicious.
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