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Truly a superb muffin! I was a little worried that 1/2 cup of Amaretto would make this too "liqueur"-ish tasting, but it was wonderful. I wanted to make this non-dairy, so I subbed marg for the butter, and as a nice touch, almond milk for the 1/4 cup milk called for in the recipe. I had this for breakfast this morning with a nice cup of vanilla tea, a perfect start to my day! Thanks Holiday!

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Mirj February 14, 2002

I am gluten-free and usually most recipes are easy to substitute with non-wheat fours (so long as xanthan gum is used). This is a decent recipe but didn't convert as nicely as some others I've used. I had to keep adding milk because it had the consistency of play dough. They came out okay but I wouldn't recommend it to the gluten-free set.

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Breathe Akasha December 22, 2013

Excellent! I doubled the recipe for the Post New Year's Mass breakfast and they came out perfectly. A nice subtle taste. This is a keeper.

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Maeve R December 29, 2007

These are really yummy! I made 2 batches of them. For the second batch, I doubled the sugar (2/3 cup) and added a 1/2 teaspoon of almond extract because I wanted a sweeter more almondy muffin. They rise nicely and have a great texture.

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SaraFish May 20, 2003

Quite tasty, but we found the muffins just a tad too dry. However, will definitely make them again, but with more butter.

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KJ June 17, 2002
Amaretto Muffins