No-stick
cooking spray
1 (7
oz.) pkg. blueberry flavored muffin mix
½ cup
milk
¼
teaspoon almond extract
¼ cup
sliced almonds
Heat oven to 425F. Lightly spray 6 medium muffin cups with
no-stick cooking spray.
Combine muffin mix, milk and almond extract in medium bowl;
stir just until moistened.
 |
| Shopping at Whole Foods means making some compromises (like kissing gluten goodbye). In this case I got a plain muffin mix and some fresh blueberries, and then doubled the rest of the ingredients in the recipe. |
 |
| See? It worked out just fine. (I added a couple of eggs because that's what the mix I was using called for.) |
Fill muffin cups about 2/3 full. Sprinkle with
sliced almonds.
 |
| Although I doubled the recipe, I kept the amount of almonds the same. Because calories. |
Bake at 425F for 14 to 17 minutes or until golden brown.
Cool 2 to 3 minutes in pan.
 |
| Voila! |
My Rating: 4/5 "This recipe is going to come out differently with different muffin mixes. The bottom line, though, is that the combination of blueberries and almonds is delicious."
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