1 1⁄2 cupsmixed berries (I used blueberries, raspberries)
1⁄2 cupwhite chocolate chips
1⁄2 cupsliced almonds
Directions
Preheat oven to 350 degrees.
In a large bowl, sift together the flour, sugar, baking powder, and salt.
In a medium bowl, beat together the egg, milk, butter, and vanilla.
Slowly pour the liquid mixture into the dry mixture, and mix, until just incorporated.
Fold in the berries and white chocolate chips, until just incorporated.
Evenly divide the batter into 12 muffin cases. Each case should be about ¾ full.
Evenly divide and sprinkle the almond slices on the muffin batter (I mix the almonds into the batter).
Bake for 30-35 minutes, until the tops are a light golden brown color. Remove from oven and allow to cool in the pan for 5 minutes. Transfer to a cooling rack to finish cooling.
