12 February 2009

Salvadorian Amaretto Apple Pecan Muffins

Salvadorian Amaretto Apple Pecan Muffins
  • 1 cup Salvadorian Amaretto
  • 2 cups sugar
  • 2 cups grated apples
  • 1 cup pecans
  • 1 cup (2 sticks) butter
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 11/2 cups all-purpose flour
  • 2 cups wheat flour


  1. Preheat the oven to 350 degrees F
  2. Combine the Amaretto, sugar, apples, , butter, cinnamon, nutmeg, and cloves in a saucepan and bring to a boil
  3. Remove the pan from the heat and cool completely
  4. In a large bowl sift baking soda and flour together
  5. Add the cooled mixture to the bowl, nuts and stir until blended
  6. Fill greased miniature muffin tins with batter to the top
  7. Bake for 20 minutes.
So I have to thank Paula Deen for showing me the shell for this recipe. She made her's with water instead of Amaretto and raisins instead of pecans...silly lady! I bet you are wondering what is making this a Salvadorian dish? Its the amaretto I got from El Salvador. If you dont have any on hand feel free to use any Amaretto, but note it is no longer a Salvadorian Dish. I am not a fan of cooked fruit, but these are delicious. The pecans help me get over my cooked fruit phobia. Once you make them you will be in love. They are the moistest muffins I have ever made and they are tasty as hell! I hope you all enjoy.

1 comment:

  1. These sound amazing! Why would you ever use water insead of Amaretto? EVER?

    Nice changes, friend.



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