Ingredients
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1/2 cup butter (stick not soft tub margarine) or 1/2 cup margarine, softened (stick not soft tub margarine)
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2/3 cup sugar
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1/2 teaspoon almond extract
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2 eggs
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/3 cup sweetened condensed milk (from 14oz can)
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1/3 cup heavy whipping cream
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1/3 cup milk
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1/2 cup slivered almonds
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1/4 cup additional sweetened condensed milk
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1/4 cup sliced almonds
Instructions
- Preheat oven to 400°F; grease 12 regular-size muffin cups with shortening or line with paper cups.
- In a large bowl beat together butter and sugar on medium speed until smooth. Beat in almond extract and eggs. With wooden spoon, stir in flour, baking powder, 1/3 cup condensed milk, whipping cream. milk and 1/2 cup of the almonds just until combined. Divide batter evenly among muffin cups (3/4 full) sprinkle 1/4 cup sliced almonds evenly over batter.
- Bake 15-20 minutes or until light golden brown. Cool 10 minutes and drizzle each with 1 tsp of the additional condensed milk. Serve warm.