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