Orange Muffin Recipe With Cranberry Jam

• SwissBake® Crème Muffin Mix (Orange) – 1000 g 
• Water – 220 g 
• Vegetable Oil – 340 g 
• Fresh Eggs – 400 g (approx. 8 medium) 
• Cranberry Jam – 150g to 200 g 
• Almonds, sliced – 50g to 75 g 
• Almond Extract (optional) – 1 tsp 

Pre-heat oven to 180°C to 200°C (190°C / 375°F recommended as a start). Line standard muffin trays with paper liners. In a mixer with a paddle attachment, combine the orange muffin mix, water, eggs, and almond extract (optional). Mix on slow speed for 3 minutes. Scrape down and add oil. Mix on low for 1 minute, then medium for 5 minutes until smooth. Fold in optional sliced almonds into the prepared batter until just combined. Do not overmix. Portion & fill each liner ? with batter. Add 1 tsp jam to center. Top with more batter to ?–¾ full. Sprinkle with sliced almonds. Bake at 190°C for 20–30 minutes until golden. Let muffins rest in tray for 5–10 minutes before transferring to a wire rack.