In a medium bowl; sift together flour, baking powder, baking soda, and
salt; set aside. In a large mixing bowl, beat butter and brown sugar until
creamy. add eggs, one at a time, beating well after each. Alternately add
1/3 of flour & all of the buttermilk, then 1/3 of flour and the Amaretto,
beating well after each addition. Add remaining flour; mix until smooth.
Stir in almonds. Line regular or mini muffin cups with baking papers. -Fill
each 2/3 full. Bake at 375 degrees for 14-16 minutes or until muffins test
done. Cool In pans for 5 minutes. Remove and cool completely before
frosting. Yield:
24 regular or 48 mini cupcakes.
NOTES :
Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28,
1998
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””
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