Amaretto Almond Muffin

Preheat the oven to 150°C (convection) and line a muffin tin with paper cases.

Thoroughly mix the flour, baking powder and ground almonds in a bowl.

In a second bowl, beat the eggs, sugar, oil and Amaretto until frothy.

Gently fold the flour–almond mixture into the wet ingredients until just combined into a smooth batter.

Fill the batter into the cases and bake the muffins for 20–25 minutes.

Let the muffins rest for 5 minutes, remove them from the tin and cool completely on a wire rack; decorate as desired.