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"
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|Serving Size: 1 Serving (1221g)|
|Recipe Makes: 24|
|Calories from Fat: 218 (29%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 146.2mg||45 %|
|Sodium 1422.8mg||49 %|
|Potassium 1819.7mg||48 %|
|Total Carbohydrate 91.5g||27 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 91.1g|
|Protein 41.9g||60 %|
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Calories per serving: 746
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