The flavors of almond and fig marry nicely in this

unique and tasty muffin. Almond meal is available

at health food stores, or you can make your

own by processing 1 cup whole almonds in a food

processor, along with 2 tablespoons of the sugar

from this recipe, until it reaches a meal-like

consistency.

LIQUID INGREDIENTS

2 large eggs, at room temperature

1 cup milk 1% (cows, rice, soy, potato, or nut)

1/3 cup canola oil

2 teaspoons almond extract

1 teaspoon pure vanilla extract

DRY INGREDIENTS

³⁄₄ cup almond meal

³⁄₄ cup potato starch

³⁄₄ cup sugar

¹⁄₂ cup tapioca flour

¹⁄₄ cup modified tapioca starch

1 tablespoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

2 tablespoons fig marmalade

1 Place a rack in the middle of the oven. Preheat

the oven to 375°F. Generously grease the cups of

a standard 12-cup non-stick (gray, not black) muffin

pan or line them with paper liners and coat with cooking spray.

2 In a medium mixing bowl, beat the eggs with

an electric mixer on low speed until they are light

yellow and frothy, about 30 seconds. Add the milk,

oil, and almond and vanilla extracts and beat just

until blended.

3 In a small bowl, whisk together the dry ingredients.

With the mixer on low speed, gradually

beat the dry ingredients into the liquid ingredients

until the batter is smooth and

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