Strawberry-Almond Muffins Ingredients
1 cup fresh strawberries, sliced
1/3 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups all-purpose flour
1/2 cup granulated sugar
5 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 cups butter or margarine, melted
1/4 cup almonds, chopped Instructions
Heat oven to 400 degrees F. Prepare muffin tins by lightly greasing, spraying
with nonstick vegetable oil or lining with paper.
Thoroughly rinse the strawberries, and remove the stems. Slice strawberries and place
them in a measuring cup until you have about 1 cup of prepared fruit.
In a small bowl, combine strawberry slices, 1/3 cup sugar, cinnamon and nutmeg
until blended. Set aside.
In a large mixing bowl, sift together the flour, 1/2 cup sugar, baking powder
and salt. Set aside.
In a small mixing bowl, lightly whisk eggs.
Add milk and melted butter and thoroughly combine with the whisk.
Then, with as few strokes as possible, blend the milk, butter
and egg mixture with the flour, sugar, baking powder and salt in the large mixing
Lightly fold in the strawberries and almonds and spoon batter into each muffin
well, until each is about two-thirds full.
Bake for 20 to 25 minutes or until browned
and a wooden pick or knife comes cleanly out of the center of a muffin.
Remove muffins from the pan immediately and cool on a wire rack.
Repeat the process with remaining batter.
Store in an airtight container or wrap to freeze for up to 30 days.
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