Ila's Raspberry Almond Muffins

You can't go wrong with raspberry and almonds.

• Ready In: 30 mins
• Yields: 6 muffins

Ingredients

• 2 1⁄2 cups Bisquick
• 3⁄4 cup milk
• 1⁄2 cup sugar
• 3  tablespoons butter, melted
• 1  egg
• 6  ounces fresh raspberries
• 2⁄3 cup  crumbled almond paste
• 1⁄4 cup  raspberry jam

• Topping

• 1⁄4 cup  sliced almonds
• 2  tablespoons sugar
• 1  tablespoon lemon peel, grated

Directions

1. Stir together the bisquick, milk, sugar, butter and egg. Fold in raspberries, almond paste, and jam.
2. Spoon batter equally into greased jumbo muffins tins.
3. Sprinkle with almonds, sugar and lemon peel.
4. Bake for 400 degrees for 20 minutes. Let cool for 5 minutes, then remove from pan.