Sweet Raspberry Muffins

By newbaucher

I like to linger over a cup of coffee and a warm sweet treat on weekend mornings. These moist muffins are perfect because making them ties up so little time in the kitchen. I also serve them with holiday meals when I want something different.

Ingredients

• Glaze:
• 2 cups biscuit/baking mix
• 2 Tbls. sugar
• ¼ cup cold butter
• 2/3 cup cold butter
• 2/3 cup milk
• ¼ cup raspberry jam
• ½ cup confectioners’ sugar
• 2 tsp. warm water
• ¼ tsp vanilla extract

Preparation

Step 1

In a bowl, combine biscuit 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 Tbls. of batter into 12 paper-lined muffin cups. Top with 1 tsp raspberry jam. Spoon the remaining batter (about 1 Tbls. each) over jam.
Bake at 425° for 12-14 minutes or until lightly browned. Cool in pans for 5 minutes. Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze.