Recipe: Strawberry Streusel Muffins (using fresh strawberries and toasted almonds)

STRAWBERRY STREUSEL MUFFINS

FOR THE MUFFINS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 large egg, beaten
1/2 cup milk
1/2 cup butter or margarine, melted
1 1/4 teaspoons almond extract
1 cup sliced fresh strawberries
Streusel Topping (recipe follows)

Combine flour, baking powder, salt and sugar in a large bowl; make a well in center of mixture; set aside.

Combine egg, milk, butter and almond extract; add to dry ingredients, stirring just until moistened. Fold in strawberries. Spoon batter into a paper-lined muffin pan, filling three-fourths full. Sprinkle streusel topping evenly over batter.

Bake at 350 degrees F for 20-25 minutes. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.

STREUSEL TOPPING

1/2 cup sugar
1/2 cup chopped blanched almonds, toasted
1/4 cup all-purpose flour
2 tablespoons butter or margarine, melted
1/8 teaspoon almond extract

Make streusel topping by combing all ingredients in a small bowl and mixing well.

Makes 12 muffins
Source: The Baxter Bulletin, May 12, 2004