Date-almond Muffins with Amaretto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 130 g flour
- 150 g almond (s), round
- 50 g almond (s), chopped
- 2 tablespoon almond (s), diced, for garnish
- 150 g date (s), chopped
- 3 teaspoons baking powder
- 125 g butter
- 150 g suar, brown
- 4 egg (s)
- 100 ml amaretto
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C and press the muffin paper cases into the muffin tray, or grease the tray well.
- Put the flour and baking powder through a sieve and mix with the almonds and dates in a bowl. In a second bowl, beat the butter, sugar, eggs and amaretto until frothy, add to the flour mixture and stir in (lumps may form!)
- Pour the dough into the molds, sprinkle with the almonds and bake for about 20-25 minutes.
- Let cool for 10 minutes and then turn out of the muffin tin with a tea towel.
- These muffins are very juicy and taste almost better the next day. They are also easy to freeze and, if necessary, thaw in the oven!
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