Almond Berry Muffins

This recipe comes from Taste of Home Magazine. Sugared almonds give them a crunchy topping. When strawberries aren't in season, use individual frozen cut strawberries.

• Ready In: 45 mins
• Yields: 18 muffins

Ingredients

• 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

Directions

1. In a bowl, combine 1 cup almonds and egg white.
2. Add 1/2 cup sugar; toss to coat.
3. Spoon into a greased 15-in. x 10-in. x 1-in. baking pan.
4. Bake at 350° for 9-11 minutes or until golden brown, stirring occasionally.
5. In a large mixing bowl, cream shortening, butter and remaining sugar until light and fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in extracts.
8. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk.
9. Fold in the strawberries and remaining almonds.
10. Fill greased or paper-lined muffin cups two-thirds full.
11. Sprinkle with sugared almonds.
12. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
13. Cool for 5 minutes before removing from pans to wire racks.