Sweet Raspberry Muffins

Serves: 12

Ingredients

2 cups Bisquick
1/4 cup Sugar
1/4 cup cold Butter
1/4 cup Raspberry Jam
Glaze:
1/2 cup Powdered Sugar
2 tsp. warm Water
1/4 tsp. Vanilla
1 tsp. White Karo Syrup

Method

  1. 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.
  2. Spoon about 1 Tbsp. batter into 12 paper-lined muffin tins. Top with 1 tsp. jam. Spoon remaining batter into tins.
  3. Bake at 425 degrees for 12-14 minutes or until lightly browned.
  4. Cool in pans for 5 minutes. Remove and continue cooling for 5 minutes.
  5. 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.

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