INGREDIENTS
* 2 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup butter or margarine
* 1-1/2 cups packed brown sugar
* 2 eggs
* 1/2 cup buttermilk
* 1/4 cup Amaretto
* 1/3 cup slivered almonds
* Amaretto Butter Frosting (recipe also found in Recipe finder)
SERVINGS 24
CATEGORY Dessert
METHOD Baked
PREP 20 min.
COOK 15 min.
TOTAL 35 min.
DIRECTIONS
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 and 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°p for 14 to 16 minutes or until muffins test done. Cool in pans for 5 minutes. Remove and cool completely. Yield: 24 servings or 48 mini cupcakes.
