Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 11, 2008

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Almond Berry Muffins cont.

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 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.