Preparation:

1. Preheat oven to 325 degrees. Coat cups of muffin tin with olive oil or use paper muffin liners.2. In a large bowl, lightly beat eggs. Beat in the oil, sugar and lemon extract until mixture is creamy. In a second bowl, whisk together flour, salt and ginger. Stir dry ingredients into creamed mixture and combine well. Fold in almonds and marmalade.3. Spoon mixture into prepared muffin cups; bake until golden, 20-25 minutes. Serve hot with butter. Makes 12 muffins.
Per Serving: 293 Calories (39.2% from fat); 13g Fat (2g Sat, 9g Mono, 2g Poly); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 116mg Sodium.  Food Exchanges:  1 Grain (Starch); 1/2 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.
NOTE: The muffins can be cooled, wrapped tightly and frozen; to reheat, wrap each in a paper towel and microwave a minute or two until hot.