Almond Berry Muffins 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Berry Muffins cont. 1-1/4 cups fresh strawberries, chopped In a 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 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. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350° for Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Berry Muffins 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008