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Sweet Raspberry Muffins



  • 2 cups Bisquick
  • 1/4 cup granulated sugar
  • 1/4 cup cold butter
  • 1/4 cup raspberry jam


  • 1/2 cup confectioners' sugar
  • 2 teaspoons warm water
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon white Karo syrup


  1. In a bowl, combine biscuit mix and sugar.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in milk just until moistened. Batter will be thick.
  4. Spoon about 1 tablespoon batter into 12 paper-lined muffin tins.
  5. Top with 1 teaspoon jam.
  6. Spoon remaining batter into tins.
  7. Bake at 425 degrees F for 12-14 minutes or until lightly browned.
  8. Cool in pans for 5 minutes.
  9. Remove and continue cooling for 5 minutes.
  10. Meanwhile combine glaze ingredients.
  11. Put muffins on wire racks and drizzle glaze over them.
  12. When glaze sets up, serve with a dish of fresh creamy butter.

Yield: 1 dozen

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