1 (16 ounce) box blueberry muffin mix
1/3 red raspberry jam
1/4 cup sliced almonds
in bowl, combine muffin mix, egg and 1/2 cup water. stir until moist. and break up any lumps in mix.
place paper liners in 8 muffin cups. fill cups half full of batter.
spoon raspberry jam on top of batter. Cover with remaining batter. and sprinkle almonds over batter.
bake at 375 for 18 mins. or until light brown
taken from my grandmas church cook book.