2. Line 12 muffin pans with paperliners.
3. Combine coarse sugar and almonds in small bowl and reserve.
4. Beat butter and ¾ cup (175mL) sugar in bowl of electric mixer until fluffy, about 1 minute.
5. Beat in eggs, vanilla and salt.
6. Add milk and mix well.
7. Stir in flours, baking powder and lemon zest.
8. Gently fold in frozen fruit.
9. Spoon into prepared pans and sprinkle with almond mixture.
10. Bake in preheated oven 30-35 minutes, or until golden and tops are firm.