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Ingredients
| almonds (sliced): 1 1/4 cups (divided) |
| eggs: 1 (white//lightly beaten) |
| granulated sugar: 1 1/2 cups (divided) |
| multipurpose shortening: 1/4 cup |
| salted butter: 1/4 cup (softened) |
| eggs: 2 |
| vanilla extract: 1 tsp |
| almond extract: 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| baking soda: 1/4 tsp |
| buttermilk: 3/4 cup |
| strawberries (whole): 1 1/4 cups (fresh//chopped) |
Almond Berry Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
18 serving(s)
Tags
- 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 mixing 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 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.