Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350 F. for 25-30 minutes.

Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,