Instructions: 1. Preheat the oven to 375 degrees and line a 12-cup muffin tin with paper liners. In the bowl of an electric mixer, cream the butter and sugar. Add the eggs, one at a time, and blend until fluffy. Mix in the milk and the almond extract.

2. In a separate bowl, sift together the flours, baking powder and salt. Add the dry ingredients to the milk mixture and blend until just combined. Fold in the strawberries and almonds. Fill the muffin cups to the top and bake for 30 minutes.

Makes 12 muffins.

Strawberries and almonds are excellent flavor companions. The addition of sliced whole almonds in this recipe adds a nice crunch to the breakfast treat. If your kids are not fans of nuts, omit the almonds or substitute a wheat and barley cereal such as Post Grape-Nuts.

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