Bishop's Strawberry Almond Muffins

Strawberry almond muffins, with fresh strawberries, slivered almonds, butter and whole wheat flour. Delicious for breakfast or brunch.

Ingredients:

• 0.50 cup(s) Butter
• 0.75 cup(s) Sugar
• 2 Egg(s)
• 0.50 cup(s) Milk
• 1.50 teaspoon(s) Almond Extract
• 1.50 cup(s) All Purpose Flour
• 0.50 cup(s) Whole Wheat Flour
• 1 tablespoon(s) Baking Powder
• 0.25 teaspoon(s) Salt
• 1 cup(s) Strawberries
• 0.75 cup(s) Almonds

Directions:

1. Preheat the over to 375 and line a 12 cup muffin tin with paper liners.
2. In a bowl of an electric mixer or food processor, cream the butter and sugar. Add the eggs, one at a time, and blend until fluffy. 
3. Mix in the milk and the almond extract. In a separate bowl, sift the flours, baking powder and salt. Add the flour mixture to the milk mixture and blend until just combined. 
4. Fold in the strawberries and almonds. Fill the muffin cups to the top and bake for 30 minutes, or until golden brown.