Preheat the oven to 375F. Line a muffin pan with cupcake papers or grease well. Cream together the butter and sugar until light and fluffy. Add the eggs, beating thoroughly. Stir in the flour, baking powder, and salt; beat, and add the milk. Mix well and stir in the almonds. Spoon the batter into the muffin tins two-thirds full. Bake for 15 - 20 minutes or until center is dry when a straw is inserted.
Wine Pairing(s)
Cooperativo Bodegas San Gregorio "Pape Luna" Calatayud
Mattie's Perch Shiraz
Chateau Anglade-Bellvue Cotes De Blaye
Cockburn's Vintage Port Portugal
Chateau Lagarosse Les Comtes
Gould Campbell 'Bicentenary' Vintage Porto
Peter Lehmann 'Eight Songs' Shiraz
Graham's 'Aged 30 Years' Port
Chateau Haut Gravet Saint Emilion Grand Cru
Domaine du Pesquier Gigondas
Calories From Fat 106 Protein 2 Total Fat 11 Carbohydrates 37
Calories 259 Calcium 64 Iron 1 Sodium 65 Vitamin A 359 Cholesterol 30
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