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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sugared almonds give them a crunchy topping. When strawberries aren't in season, use individual frozen cut strawberries. 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.
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