Berry Filled Muffins


Serves: 8



1 Duncan Hines Blueberry Muffin Mix

1 egg

cup water

cup raspberry jam (or blackberry, strawberry)

2 Tablespoons sliced natural almonds


Preheat oven to 400. Place 2-inch paper or foil liners in 8 muffin cups.


Rinse blueberries from mix with cold water and drain.


Empty the muffin mix into bowl. Break up any lumps. Add egg and water. Stir until moistened, about 50 strokes. Fill cups half full with batter.


Fold blueberries into jam. Using a spoon, put mixture on top of batter in each cup. Spread gently. Cover with remaining batter. Sprinkle with almonds. Bake at 400 for 17 - 20 minutes or until set and golden brown. Cool in pan 5 - 10 minutes. Loosen carefully before removing from pan.