Easy Gluten Free Almond Muffins

Here's a little almond muffin/scone recipe that I created.  It's more of a scone recipe because of the cream of tartar, instead of baking powder or soda.

And despite how good they are, they still suffer from the shortcoming of gluten-free items on the second or third day...DEFINITELY better fresh, so don't make in large quantities.

THIS IS REALLY GLUTEN-FREE.  No weird grains.

1 box Glutino scone/muffin mix
1 can sweetened condensed milk
3 eggs (or egg equivalent)
6 T margarine (use one with a low water content like Imperil), softened
1 tsp vanilla extract
2 tsp almond extract
1/2 C ground almonds
3 tsp cream of tartar
1/2 C sliced almonds

Use an electric mixer

Preheat oven to 350*F

1. Beat the eggs on high until fluffy.
2. Add the sweetened condensed milk and continue to beat.
3. Add the margarine and continue to beat
4. Add the scone mix slowly and continue to beat on low
5. Add the ground almonds slowly and continue to beat on low.
6. Add the extracts and continue to beat on low.
7. Add the slice almonds and continue to beat on low.

Pour batter into 12 large silicone muffin cups*

Bake for 25-30 minutes, or until slightly brown on top.

Allow to cool before removing from the muffin cup.  This is not just for safety- removing the muffin too early will release the steam in the cup and dry out your muffin.


This recipe is for the large muffin cups (about 1/2 C size).  If using the regular size muffin cups, decreasing baking time.