Berry Filled Muffins

1 package Duncan Hines Bakery Style Wild Maine Blueberry Muffin Mix
1 egg
1/2 cup water
1/4 cup strawberry jam
2 Tablespoons sliced natural almonds

Preheat oven to 400°F. Place 8 (2/12-inch) paper or foil liners in muffin cups; set aside.

Rinse blueberries from Mix with cold water and drain.

Empty 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. Spoon on top of batter in each cup. Spread gently. Cover with remaining batter. Sprinkle with almonds. Bake at 400°F for 17 to 20 minutes or until set and golden brown. Cool in pan 5 to 10 minutes. Loosen carefully before removing from pan.

Makes 8 muffins


Helpful Tips

Keep leftover muffins fresh by sealing them in plastic freezer bags and freezing for up to 6 months. Thaw at room temperature; gently reheat until warm.

Mix 'n' Match

For a delicious flavor variation, use blackberry or red raspberry jam instead of the strawberry jam.

Philadelphia 3-Step Coconut Cheesecake

2 Packages (8 ounces each) Philadelphia Cream Cheese, softened
1/2 cup of cream of coconut
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crust (6 ounces or 9-inch)
1 cup Cool Whip Whipped Topping thawed
1/2 cup Bakers Angel Flake Coconut, toasted

Mix cream cheese, cream of coconut, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended.

Pour into crust.

Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut before serving.

Makes 8 servings


Helpful Tips

To toast coconut, spread in an even layer in a shallow baking pan. Bake at 350°F for 7 to 12 minutes. Stir frequently to brown evenly and prevent burning.