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Saturday, January 26, 2008

Almond Pound Cake Muffins

Printable Recipe


½ cup butter, softened
1 cup sugar
2 eggs
1 t. vanilla
1 t. almond extract
1 ¾ flour
½ t. salt
¼ t. baking soda
½ cup sour cream

Cream the butter and sugar together. Add the eggs and extracts, mix well. Combine dry ingredients and add, alternating with the sour cream. Bake at 400 for 15 minutes. Cool for 5 minutes before removing from pan.

Mix together the following glaze:
1 cup powdered sugar
½ t. almond extract
1 ½ T. water

Drizzle over muffins. Serve warm. Makes ~12.




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