Bake in muffin pans using foil baking cups at 350 degrees for 25 minutes, or until your toothpick is clean. Let muffins cool and take out of baking cups. Place sliced almonds on the plate. Coat tops of muffins with vanilla frosting and turn muffins upside down and dip into sliced almonds. Batter keeps indefinitely in refrigerator.
Baked muffins freeze well.
Reheat before serving. Makes three or four dozen muffins. You found this recipe on 1st Traveler's Choice Internet Cookbook. Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals. Traveler's Choice offers you lodging choices of Bed and Breakfast, Country Inns, Small Hotels, Resorts, Dude Ranches and Vacation Rentals in great vacation areas.