Sweet Raspberry Muffins

By Cindy_Wicker

Ingredients

• GLAZE:
• 2 cups biscuit/baking mix
• 2 tablespoons sugar
• 1/4 cup cold butter, cubed
• 2/3 cup 2% milk
• 1/4 cup raspberry jam
• 1/2 cup confectioners' sugar
• 2 teaspoons warm water
• 1/4 teaspoon vanilla extract

Details

Servings 12

Preparation

Step 1

In a large 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 tablespoon of batter into 12 paper-lined muffin cups. Top with 1 teaspoon jam. Spoon the remaining batter (about 1 tablespoon each) over jam.
Bake at 425° for 12-14 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes.
Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle glaze over warm muffins. Serve warm. Yield: 1 dozen.

Nutritional Facts
1 serving (1 each) equals 168 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 297 mg sodium, 24 g carbohydrate, trace fiber, 2 g protein.