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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 cup amaretto liqueur |
||
| Calories 362 | ||
| Calories from Fat 145 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.2g | 24% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 92mg | 30% | |
| Sodium 269mg | 11% | |
| Potassium 170mg | 4% | |
| Total Carbohydrate 46.1g | 15% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 11.9g | ||
| Protein 9.4g | 18% | |
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 1/4 cup butter
- 2 eggs
- 1/4 cup milk
- 1/2 cup amaretto liqueur
- 1/2 cup sliced or chopped almonds
Directions
1
Preheat oven to 400°F.2
Grease muffin tins.3
Combine flour, sugar, baking powder and salt.4
Cut in butter until mixture resembles coarse crumbs.5
In a second bowl, combine eggs, milk, Amaretto and almonds.6
Add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix.7
Spoon into muffins tins, about 3/4 full.8
Bake 20-25 minutes of until golden brown.9
Remove from tins and place on wire rack.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Lunch/Snacks
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: Maeve R
On Dec 29, 2007
Excellent! I doubled the recipe for the Post New Year's Mass breakfast and they came out perfectly. A nice subtle taste. This is a keeper.
From: KJ
On Jun 17, 2002
Quite tasty, but we found the muffins just a tad too dry. However, will definitely make them again, but with more butter.
From: SaraFish
On May 20, 2003
These are really yummy! I made 2 batches of them. For the second batch, I doubled the sugar (2/3 cup) and added a 1/2 teaspoon of almond extract because I wanted a sweeter more almondy muffin. They rise nicely and have a great texture.
From: Mirj
On Feb 14, 2002
Truly a superb muffin! I was a little worried that 1/2 cup of Amaretto would make this too "liqueur"-ish tasting, but it was wonderful. I wanted to make this non-dairy, so I subbed marg for the butter, and as a nice touch, almond milk for the 1/4 cup milk called for in the recipe. I had this for breakfast this morning with a nice cup of vanilla tea, a perfect start to my day! Thanks Holiday!
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