Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 10 paper liners, or lightly grease 10 tins and coat with flour (amount as original recipe is written // adjust if altering batch size). Shake out excess. (I found the butter/flour method to work well!)
*If gluten-free, sub the 1 cup all-purpose flour for 1/4 cup (27 g) more almond meal and 3/4 cup (120 g) gluten-free flour blend (or Bob's Red Mill Gluten Free 1:1 Baking Blend). The texture doesn't come out as crumbly and "cornbread like," but it's still really tasty!
*Nutrition information is a rough estimate.