Almond Muffins

1 cup self-rising flour
1/4 cup granulated sugar
1 egg, beaten
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 tablespoon amaretto
1/4 cup chopped toasted almonds
Sifted confectioners' sugar

Combine flour and sugar in a mixing bowl; make a well in center of mixture.

Combine remaining ingredients except for confectioners' sugar; add to dry ingredients, stirring just until moistened. Spoon into greased and floured 1 1/2-inch muffin pans, filling about two-thirds full. Bake at 400 degrees F for 12 to 14 minutes or until edges are lightly browned.

Remove from pans; sprinkle with confectioners' sugar.

Yields 2 1/2 dozen.