Raspberry-filled blueberry muffins
- 1 box blueberry muffin mix with blueberries
- 1 egg
- 1/3 cup red raspberry jam
- 1 cup sliced almonds
Cooking time 18mins
preheat oven to 350. Rinse blueberries and drain. Combine mix, egg and 1/2 cup water in a bowl. Stir until moist and break up any lumps in mix. Place paper liners in 8 muffin cups. Fill cups half full with batter. Combine raspberry jam and blueberries in a bowl and spoon mixture over batter. cover with remaining batter and sprinkle almonds over batter. Bake for 18 minutes or until brown.