• 1/2 cup sliced almonds
  
• 1/2 cup butter, softened
  
• 1/3 cup sugar
  
• 1/3 cup light brown sugar
  
• 2 large eggs, separated
  
• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 teaspoon vanilla extract
  
• 6 ounces strawberry yogurt
  
• 2 tablespoons milk
  
• 5 ounces dried strawberries, chopped
  

INSTRUCTIONS

1. Preheat oven to 350°F. Prepare muffin tin with muffin liners.
   
   
2. Toast almonds in a large skillet over medium heat until golden brown. Remove from the heat and allow to cool.
   
   
3. In a large bowl, cream the butter and sugars with a hand-mixer until fluffy. Add the egg yolks, one at a time, beating well after each.
   
   
4. In a separate bowl, stir together the dry ingredients.
   
   
5. In a third bowl, combine the yogurt, vanilla, and milk.
   
   
6. With the mixer on low speed, add 1/3 of the dry ingredients to the creamed butter mixture. Mix until ingredients are just combined. Add 1/3 of the wet ingredients and beat until just smooth. Alternate adding the dry ingredients and the wet ingredients in this manner until everything has been combined.
   
   
7. In another bowl beat the egg whites until soft peaks form. Fold into the batter.
   
   
8. Fold in the strawberries and almonds.
   
   
9. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
   
   
10. Cool for 5 minutes in the pan before removing the muffins to cool on a wire rack. Serve slightly warm or at room temperature.