Strawberry-Basil Muffins

Adapted from Eating Well, May/June 2007

Makes 12 muffins

Ingredients

3 tablespoons almonds
2 tablespoons plus 3/4 cup all-purpose flour, divided
1 cup whole wheat pastry flour
2 tablespoons plus 1/2 cup brown sugar, divided
1/2 teaspoon salt, divided
2 tablespoons plus 1/4 cup canola oil, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1-1/2 cups chopped fresh or frozen (not thawed) strawberries, (about 8 ounces)
1/4 cup coarsely chopped fresh basil leaves

Instructions

Step 1: Preheat oven to 400°F. Line muffin pan with 12 muffin liners.

Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.

Step 3: Whisk the remaining 3/4 cup all-purpose flour, 1 cup whole wheat pastry flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl.

Step 4: Whisk the remaining 1/2 cup brown sugar and 1/4 cup oil in a medium bowl with buttermilk, egg and vanilla extract until well combined.

Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries and chopped basil; stir just to combine.