Time 30m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes. In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Time 45m Yield Makes 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
Time 35m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs, one at a time, and beat until well combined. Mix in milk and vanilla sugar. Combine flour, baking powder, and salt in a small bowl. Sift over the batter and fold in with a spatula until combined. Fold apples, almonds, and crumbled marzipan into the batter. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Time 35m Yield 12 muffins, 6-8 serving(s) Number Of Ingredients 9 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.
Time 35m Yield 2 dozen. Number Of Ingredients 14 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.
Time 1h Yield 12 muffins Number Of Ingredients 22 Steps:
Preheat oven to 350°. Place muffin cup liners in 12 muffin cups; coat with cooking spray. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.
Time 5m Yield 6 servings. Number Of Ingredients 5 Steps:
Fill six highball glasses with ice. Pour 2 tablespoons amaretto into each. Stir together apple cider and lemon juice until well mixed. Divide evenly among glasses. Serve each with a lemon slice and cinnamon stick.
Time 40m Yield makes 12 Number Of Ingredients 10 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.
