Sweet Raspberry Muffins

Yield: 1 dozen

Ingredients

Muffins

• 2 cups Bisquick or Biscuit Baking Mix
• 1/4 cup granulated sugar
• 1/4 cup cold butter
• 1/4 cup raspberry jam

Glaze

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

Instructions

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 to 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.