Submitted by Darcy Kennedy

About the cook: I have always enjoyed cooking and baking. Now that I am retired ,I have the time to be creative and experiment with new ingredients. My husband loves muffins so I bake them often. He said these muffins satisfy every craving.They provide crunch from the almonds and pomagranite seeds, sweetness from the berries, and a tartness from the yogurt and buttermilk. Their appearance appeals to the desire for a decadent treat.

About the dish: A delicious muffin to start your day with,or a perfect way to enjoy a cup of coffee after dinner.

National Origin: American

Serves: 8

Estimated Time: 1 to 2 Hours

Ingredients:

Muffins
2 1/2 cups of flour
1/2 cup white sugar
1/4 cup brown sugar
2 tsp.baking powder
1/4 tsp.baking soda
1/2 tsp.salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 beaten large eggs
6 tbsp. yogurt (plain or strawberry)
1 tbsp. almond or vanilla extract
1 cup of chopped strawberries
1/2 cup of pomagranite seeds
Topping
6 tbsp.of melted butter
1/2 cup of brown sugar
2/3 cup of flour
1 cup of sliced almonds

Preparation:

Pre heat the oven to 400 degrees. Throughly grease and flour for 8 jumbo muffins or 12 regular size muffins. In one bowl mix the sugars for the muffin with the baking powder,baking soda, and salt. In another bowl, mix the butter milk,extract,vegetable oil,eggs,and yogurt. Pour the wet ingredients into the dry and stir just enough to mix all the batter. DO NOT OVERMIX. Fold in the strawberries and pomagranite seeds. Fill the muffin pan 2/3 way. sprinkle of the almonds. Make the topping by mixing the flour and brown sugar with the melted butter until you have crumbs. sprinkle the crumbs over the almonds and bake for 20-25 minutes. Check after 20 minutes for doneness.

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