Strawberry-Almond Muffins Recipe
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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

Pre-heat oven to 400-F degrees. 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.



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