Strawberry and Almond Cream Muffins

Added: 27th October 2006

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Using a packaged muffin mix makes this muffin recipe quick and easy to throw together.

Ingredients

  • 3/4 C. milk
  • 1/2 C. sour cream
  • 1/2 tsp. almond extract
  • 2 7 oz. pkg. Strawberry Muffin Mix
  • 1/4 C. sliced almonds

Directions

Heat oven to 450 degrees. Line 12 muffin cups with paper baking cups; spray paper cups with nonstick cooking spray. In large bowl, combine milk, sour cream and almond extract; stir until smooth. Add muffin mix; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed lined muffin cups. Sprinkle batter in cups with almonds. Bake at 450 degrees for 12-15 minutes or until golden brown. Cool 2 minutes; remove from pan. Serve warm.

Yield: 12 muffins 

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