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Raspberry: Sweet Raspberry Muffins

Source of Recipe

Teresa Raab


List of Ingredients

2 cups biscuit/baking mix
2 tablespoons sugar
1/4 cup cold butter or margarine
2/3 cup milk
1/4 cup raspberry Jam

GLAZE
1/2 cup confectioners' sugar
2 teaspoons warm water
1/4 teaspoon vanilla extract


Recipe

In a bowl, combine biscuit mix and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened (batter will be thick). Spoon about 1 tablespoon of batter into 12 paper-lined muffin cups. Top with 1 teaspoon jam. Spoon the remaining batter (about 1 tablespoon each) over jam. Bake at 425ºF for 12-14 minutes or until lightly browned. Cool in pans for 5 minutes. Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze. Yield: 1 dozen.