Ingredients
1-1/2 cups flour
1 cup sugar
1/4 cup cornmeal
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1/3 cup vegetable oil
1/4 cup milk
1 tsp. almond extract
2 eggs, lightly beaten
1-1/2 cups fresh strawberries, coarsely chopped
1/2 cup sweetened crumbled almond paste (marzipan)
1/2 cup sliced almonds

Directions
Preheat oven to 375 degrees F. Line 10 muffin cups with paper liners.

Stir together the flour, sugar, cornmeal, baking soda, nutmeg and salt in a large mixing bowl. Add the oil, milk, almond extract and eggs then stir until just combined.

Fold in the strawberries and marzipan. Spoon batter into prepared muffin cups and sprinkle with almond slices.

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Makes 10 muffins.