Almond Berry Muffins
Almond Berry Muffins is a vegetarian morn meal. This recipe makes 18 servings with 205 calories, 4g of protein, and 10g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have strawberries, butter, shortening, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
In a large 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 the 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 just until moistened. Fold in 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 inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.