Ila's Raspberry Almond Muffins

• 2 12 cups Bisquick
• 34 cup milk
• 12 cup sugar
• 3 tablespoons butter, melted
• 1 egg
• 6 ounces fresh raspberries
• 23 cup crumbled almond paste
• 14 cup raspberry jam
• 14 cup sliced almonds
• 2 tablespoons sugar
• 1 tablespoon lemon peel, grated

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

bisquick, milk, sugar, butter, egg, fresh raspberries, almond paste, raspberry, almonds, sugar, lemon peel

Taken from www.food.com/recipe/ilas-raspberry-almond-muffins-216682 (may not work)