Toffee almond Muffins; Dairy, gluten, and egg free

These taste so nice with some margarine.  Making me hungry.

Ingredients:

Gluten-free flour, 2 cups
Soy Milk, 3 cups.
Egg replacer, 2 teaspoons
Sugar, 1/2 cup
Bicarbonate of soda, 1 1/2 teaspoons
Toffe syrup, 1 cup
Almond flakes, 1/2 cup

Directions:

Pre-heat the over to 180 degrees. Sift the flour into a large mixing bowl and stir the egg replacer, sugar, bicarb, and almod flakes.  Mix in 2 cups of soy milk thouroughly; an electric mixer may need to be used as gluten-free flour has a tendendcy to form lumps.  Swirl the toffee syrup through the mufin mix, don't allow it to mix in completely.  Grease a muffin tray or two.  If you have muffin paper cups it is advisable to line the muffin tray with these as it makes it easier to remove the muffins from the tray.  Place the muffin mixture into the lined trays and pop into the oven. The Muffins will be ready when a poker through the center comes away clean.