Preheat oven to 350°F. Grease muffin tins or line with paper liners; set aside.
In a medium bowl, mix together the amaranth flour, pastry flour and baking powder.
In a large bowl, beat together the egg, milk, vanilla, oil and honey. While stirring with a wooden spoon, gradually pour the flour mixture into the liquid mixture. Stir just until the mixtures are blended. Fold in the raisins and the almonds.
Fill muffin tins 3/4 full.
Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.