Sues Strawberry Almond Muffins Recipes

SUE'S STRAWBERRY ALMOND MUFFINS

Sue's Strawberry Almond Muffins image

Looking for something different and delicious for breakfast? Look no further. These muffins will be a favorite in no time!

Provided by Lindas Busy Kitchen

Categories Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup whole milk
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups strawberries, sliced
3/4 cup sliced almonds

Steps:

Preheat the oven to 375. Line a 12 cup muffin tin with paper liners.
In the bowl of an electric mixer, cream the butter and sugar.
Add eggs, one at a time, and blend until fluffy.
Mix in the milk and the almond extract.
In a separate bowl, sift together the flours, baking powder and salt.
Add the dry ingredients to the milk mixture, and blend until just combined.
Fold in the strawberries and almonds.
Fill the muffin cups to the top, and bake for 30 minutes.

Nutrition Facts : Calories 251.4, Fat 12.1, SaturatedFat 5.6, Cholesterol 56.6, Sodium 210.3, Carbohydrate 31.9, Fiber 2.2, Sugar 14.6, Protein 5.1

STRAWBERRY ALMOND MUFFINS

Strawberry Almond Muffins image

Yield 12 muffins

Number Of Ingredients 16

Ingredients

LIQUID INGREDIENTS
1 cup nondairy milk
1/2 cup granulated sweetener
2 tablespoons canola oil
2 tablespoons sorghum molasses
2 tablespoons orange juice
1/2 teaspoon vanilla extract
DRY INGREDIENTS
2 cups unbleached white flour
1/2 cup barley flour
1/4 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh strawberries chopped into chunks (frozen and thawed will work too)
1/2 cup roasted almonds chopped

Steps:

Preheat the oven to 350°F. In a medium mixing bowl, combine the liquid ingredients, and stir until everything is well blended. Sift the dry ingredients into the liquid ingredients, and stir until the dry ingredients are well blended. Add the strawberries and almonds to the batter, and mix well. Fill lightly oiled muffin tins, and bake for 15 minutes. Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutrition Facts : Nutritional Facts Serves

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