Strawberry-Almond Muffins
1 cup Fresh Strawberries, sliced
1/3 cup Granulated Sugar
1/4 tsp Cinnamon
1/4 tsp Nutmeg
3 cups All-purpose Flour
1 1/2 cups Granulated Sugar
5 tsp Baking Powder
1 tsp Salt
3 Eggs
2 cups Milk
1/2 cup Butter or Margarine, melted
1/4 cup Almonds, chopped
Preheat oven to 400°. Prepare muffin tins by lightly
greasing, spraying with non-stick vegetable oil, or lining with paper.
Thoroughly rinse the fruit and remove the stems. Slice the 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 1/2 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 bowl.
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 toothpick or knife
comes
cleanly out of the center of a test 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.
Submitted by SandieLR
Breads and ABM Recipes
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