Almond berry muffins is made these moist muffins to take to the office, and they were a hit. Sugared almonds give them a crunchy topping. When strawberries aren’t in season, I use frozen cut strawberries directly from the freezer. From Deborah Feinberg of East Setauket New York.

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

Method

In a 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 mixing bowl, cream 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. 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 comes out clean.

Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.