|Baking powder||2 Teaspoon|
|Ground almonds||1/2 Cup (8 tbs)|
|Margarine||1/2 Cup (8 tbs)|
|Maple syrup||6 Tablespoon|
|Almond extract||3 Drop|
|Eggs||2 , slightly beaten|
|Chopped almonds||2 Tablespoon (To Garnish)|
|Shortening||1 Teaspoon (For Greasing)|
1) Preheat oven to temperature of 375 degrees.
2) With the shortening, brush twelve 12 1/2x1 ¼-inch muffin cups.
3) Into a bowl, sift the baking powder, salt and flour. Add the ground almonds and stir well till mixed.
4) Beat the margarine in a separate bowl till it is very soft and creamy.
5) Add the syrup, a bit at a time, beating well after every addition to mix thoroughly. Add the extract and beat well. Next, beat in the eggs very gradually.
6) With the help of a large metal spoon, fold in the almond mixture and flour.
7) Into the prepared muffin cups, spoon the batter, dividing it equally between the 12 cups.
8) Garnish with a few chopped almonds (lightly sprinkle them over each muffin).
9) Bake in the preheated oven for 15 to 20 minutes, till the muffins are well-risen and golden brown in color. They should be springy to touch when done.
10) Let the muffins cool for 1 to 2 minutes and then remove them from the cups. Transfer to a wire rack and, if preferred, sprinkle with confectioners-€™ sugar. Let the muffins cool completely.
11) As soon as the muffins are cold enough, put them on a serving plate and serve. These can be stored in an airtight container for future use as well.