MAZOLA

2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) sugar
1 tablespoon (15 mL) baking powder
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) milk
1/2 cup (125 mL) MAZOLA® Corn or Canola Oil
1 egg
1/2 teaspoon (2 mL) almond extract
1/2 cup (125 mL) almonds, sliced
1 cup (250 mL) blueberries, fresh or frozen

Directions

Preheat oven to 400?F (200?C). Grease standard 12-hole muffin pan
(2-1/2 x 1-1/4 inch / 6 cm X 3 cm cups) or line with paper baking cups.

Combine flour, sugar, baking powder, and salt in a large mixing bowl.
Whisk together milk, oil, egg and almond extract. Add to flour mixture
and stir just until flour is moistened. Fold in almonds and blueberries.
Divide batter evenly into prepared muffin pan.

Bake 15 to 18 minutes or until a deep golden brown and toothpick
inserted in centre comes out clean. Transfer muffins to a wire rack
to cool.