Amaretto Almond Muffins Recipes

AMARETTO DREAM CUPCAKES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each., Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and amaretto if needed to achieve spreading consistency. Frost cupcakes.

AMARETTO MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease muffin tins.
• Combine flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles coarse crumbs.
• In a second bowl, combine eggs, milk, Amaretto and almonds.
• Add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix.
• Spoon into muffins tins, about 3/4 full.
• Bake 20-25 minutes of until golden brown.
• Remove from tins and place on wire rack.

AMARETTO & ALMOND MUFFINS

Steps:

• Preheat oven to 400°.
• Grease muffin 12 cup tins.
• In bowl, combine the first 5 ingredients; mix well.
• Add remaining ingredients, blending mixture just until mixed.
• Pour into into prepared pans.
• Bake 15-20 minutes.

AMARETTO MUFFINS

Steps:

• Sift together flour, baking powder, baking soda and salt.
• In lg mixing bowl, beat butter and brown sugar until creamy.
• Add eggs, one at a time, beating well after each addition.
• Add 1/3 of the flour mix and all of the buttermilk.
• Add another 1/3 of the flour and all of the Amaretto.
• Beat well.
• Add remaining flour; beat until smooth.
• Stir in almonds.
• Lightly spray muffin cups; fill 2/3 full with batter.
• Bake at 375* for 15-20 minutes, or until muffins test done.
• Cool.
• Frosting: In small mixing bowl, beat sugar and butter.
• Add cream and Amaretto; beat until smooth.
• Add more cream if needed to reach spreading consistency.
• Spread on cooled muffins.

AMARETTI MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.
• Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture.
• Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.

AMARETTO MUFFINS

Steps:

• Preheat oven to 400°F In a mixing bowl, combine flour, Spenda, sugar, baking powder, baking soda, salt and almonds; stir. In a separate mixing bowl, combine beaten egg, buttermilk, butter and Amaretto. Whisk well. Add wet ingredients to dry ingredients and mix until comgined. Spoon batter into greased muffin pans or paper lined muffin pans. Bake for 15-20 minutes until golden brown.

AMARETTO ALMOND LIQUEUR (HOMEMADE)

Steps:

• In a small sauce pan over medium heat bring 1 cup of sugar and 1/2 cup water to boil.
• Let boil for 2 minutes to make a syrup.
• Set aside to cool slightly.
• When cooled mix 3 cups vodka, almond extract and 1 cup of the syrup mixture.
• It's ready to bottle.