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Ingredients
| Bisquick: 2 cups |
| granulated sugar: 2 Tbl |
| salted butter: 1/4 cup (cold) |
| 2% milk: 2/3 cup |
| raspberry jam: 1/4 cup |
| powdered sugar (unsifted): 1/2 cup |
| water: 2 tsp (warm) |
| vanilla extract: 1/4 tsp |
Sweet Raspberry Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
12 min -
Servings
12 serving(s)
Tags
- In a bowl, combine baking 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 each of 12 paper-lined muffin cups. Top with 1 teaspoon of the jam. Spoon the remaining batter (about 1 T. each over the jam).
- Bake at 425°F for 12-14 minutes or until lightly browned. Cool in pan for 5 minutes.
- Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze.