Add all ingredients to a food processor and blend until a ball forms. (If the processor does not form a ball, the dough is too wet and needs more almond meal. Add a Tablespoon at a time until reaching required consistency. The wetness of the dough correlates with the size and liquid volume of the egg).
Divide dough evenly into a 12 hole muffin tin and press down with something the same form but smaller such as a measuring cup, a glass or if you cannot find anything use your fingers to press the dough to the bottom and sides.
Bake for 10-12 minutes.
Take out of the oven and let cook down completely before removing from the muffin mold, otherwise you risk braking them.