These delicious muffins are loaded with chopped almonds and strawberries.
1 cup butter
1 cup sugar
1/2 tsp. almond extract
1 cup toasted, chopped almonds
2 1/2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1 cup milk
2 cups chopped strawberries
12 slices strawberries (for topping)
Cream butter and sugar together, beat in eggs. Fold in almonds and extract.
Add flour, leavening agents and milk, combining until just mixed. Meanwhile boil strawberries down to half.
Half-fill muffin cups with batter, add a tsp. of strawberries and then top the cups with 1 heaping tbsp. of the batter.
Garnish with a slice of strawberry (1/4 inch thick) each. Bake 15-20 minutes at 350 F or until a knife comes out cleanly.