Steps: |
| -Preheat the oven to 375 degrees and line a muffin pan with cupcake papers. |
| -In a large bowl, cream together butter and sugar until light and fluffy. |
| -Add the eggs one at a time, beating thoroughly. |
| -Mix flour, baking powder and salt. Add in flour mixture and milk, alternating dry ingredients and liquid until well incorporated. |
| -Mix well, and stir in the almonds. |
| -Spoon the batter into the cups until 2/3rds full. |
| -Bake for 15-20 minutes or until toothpick comes out clean from center. |
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