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.
No comments:
Post a Comment