I don't have a picture for these muffins because I have already put them away and I cannot be bothered to take them back out for a picture. However, they are delicious and a yummy treat if you ever host a brunch or a special breakfast. My friend Cheryl gave me this recipe and I love the versatility of the flavors. Today, I used blueberries, but you could use sliced strawberries or raspberries. Your choice!
Muffin Batter:
1-1/2 cup flour
2 tbsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/2 cup butter, melted
1-1/4 tsp. almond extract
1 cup blueberries (or fruit of your choice)
Topping:
1/2 cup sugar
1/4 cup flour
1/2 cup sliced almonds
2 tbsp. butter, melted
Combine the first four ingredients; make a well in the center. Combine the egg, milk, butter and extract. Add to the dry ingredients. Stir until moistened. Fold in fruit. Spoon batter into 12 muffin cups - 3/4 full. Sprinkle with topping. Bake at 350 degrees for 20-25 minutes. Enjoy!
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