STRAWBERRY-BUTTERMILK MUFFINS

Strawberry-Buttermilk Muffins image

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 45m

Yield 16

Number Of Ingredients 14

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2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
1 egg
1 cup chopped fresh strawberries
1/3 cup packed brown sugar
3 tablespoons butter, melted
1/4 teaspoon ground ginger
1/2 cup Gold Medal™ all-purpose flour
1/3 cup sliced almonds, toasted*

Steps:

Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.

Nutrition Facts : Fat 2, ServingSize 1 Muffin, TransFat 0 g