Preheat the oven to 200C/180C Fan/Gas 6

Line a 12-hole muffin tin with large paper cases or use 12 silicon muffin cups.

Melt the butter

Beat the egg whites to stiff peaks

Put the flour, sugar, almonds, baking powder, and bicarbonate of soda in a large mixing bowl and mix well.

Beat together the milk, butter, oil, eggs, Lemon Curd and Limoncello in a jug. 

Pour the liquid mix over the dry ingredients

Mix together until the dry ingredients are just wet.  (Do not over-mix).

Gently fold in the egg whites until combined.

Divide the mixture between the cases - about three-quarters full. 

Bake for 18 minutes.