Preheat oven to 400°F.

In a large bowl, mix flour, sugar, baking powder and salt. 

In a separate bowl, stir together egg, milk, almond oil and almond extract. 

Blend with dry ingredients just until moistened. Stir in almonds. 

Spoon into paper-lined 2½-inch muffin pan. Bake at 400°F, on top rack of oven, 20 to 25 minutes.

*To roast almonds, spread on an ungreased baking pan. Place in a 350°F oven, and bake 7 to 10 minutes or until almonds are fragrant; stir once or twice to assure even browning. Almonds will continue to roast slightly after removing from oven.

To add variety to your almond muffin base:

Blueberry-Almond Muffins:

Fold 1 cup fresh or frozen blueberries into batter with almonds.

Spice Cherry and Almond Muffins:

Add 1 teaspoon cinnamon with dry ingredients. Fold ⅔ cup chopped dried cherries into batter with almonds.

Apricot-Almond Muffins:

Fold 1 cup chopped dried apricots into batter with almonds.

Lemon-Almond Muffins:

Fold 2 teaspoons grated lemon peel (yellow part only) into batter with almonds.

Source: Almond Board of California