Ingredients

  • 3 tablespoons almonds
  • 2 tablespoons all purpose flour
  • ¾ cup all purpose flour
  • 2 tablespoons brown sugar
  • ½ cup brown sugar
  • 3 tsp grated orange zest
  • ½ tsp salt
  • 2 tablespoons canola oil
  • ¼ cup canola oil
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup buttermilk
  • ¼ cup orange juice
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ½ cups strawberries

Preparation

Preheat oven to 400 degrees Fahrenheit.

Grease a 12 cup muffin pan. In a food processor, process 2 tablespoons all purpose flour, 2 tablespoons brown sugar, almonds, 1 tsp orange zest, and ¼ tsp salt. Place in a bowl and drizzle with 2 tablespoons of oil and stir.

Whisk the rest of the flours, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the rest of the brown sugar with 2 tsp orange zest, ¼ cup buttermilk, orange juice, vanilla extract, and egg until well blended.

Create a well in the dry ingredients and add the egg mixture, stir until well blended. Add the strawberries, stir.

Add the batter to the muffin pan, sprinkle with the almond topping, pressing gently.

Bake for 18 to 20 minutes until golden brown. Makes 12 muffins.