Toasted Almond & Sour Cream Muffins

                                                                         

 This pretty muffin is perfect for a tea party, brunch or special occasion. I took them to work to share with the girls in the office! Don't wait for a special time to enjoy these, you deserve a treat!

1 Heaping Cup of Sliced or Slivered Almonds Toasted. I used sliced almonds. I toasted them in a hot cast iron skillet on top of the stove. Just place almonds in the hot pan & stir until they turn a light brown color! WATCH CLOSELY or they BURN QUICKLY! Remove almonds from the pan as soon as you get the color you want. If you just take the pan from the heat the almonds might burn. Set the almonds aside until you are ready for them.

2 & 1/2 Cups Flour
1 & 1/4 Cups Sugar
1 TBS Baking Powder
1 Tsp. Salt
Stir all of these together.
Now add:
2 Well Beaten Eggs
1/4 Cup Oil
1 & 1/3 Cup Sour Cream
1 Tsp. Almond Extract
Stir until batter is mixed well! Now reserve some almonds for the tops of the muffins & stir the rest into your batter. Spray a 12 well muffin pan with baking spray. Divide batter evenly in each well. Sprinkle a generous amount of sanding sugar on each muffin & place some almonds on top of each muffin PRESSING them in to the dough! If you do not they will just fall off. Bake at 400 degrees for 20 minutes testing to make sure batter is done. The muffins in my picture were baked just a bit too long so make sure you do not overbake yours! They were still delicious but not as tender as I would have liked! We called them Princess Muffins because of the pink sugar & well we are a bunch of Princesses!