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- 1 lb. butter, softened
- 1 lb. dark brown sugar
- 8 oz. honey
- 6 large eggs
- 2 tbsp. vanilla extract
- 2 lbs. all-purpose flour
- 6 oz. toasted sliced almonds, ground
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 pint milk
- 12 oz. California strawberries, stemmed and coarsely chopped
Heat oven to 350 degrees F. In mixing bowl beat together butter and brown sugar until creamy. In bowl, combine honey, eggs and vanilla. Gradually add to butter, mixing until well blended. In bowl, combine flour, almonds, baking powder, baking soda and salt; mix well. Add to butter mixture, alternating with milk, mixing just until dry ingredients are moistened. Fold in strawberries. Do not over mix. Scoop 5 ounces batter into 24 greased jumbo muffin cups. Bake 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 to 15 minutes. Remove from pans; cool on rack. Shortcut: prepare muffins using for fold basic muffin mix