Desserts recipes |
Sweet Raspberry Muffins |
2 cups biscuit/baking mix 2 tablespoons sugar 1/4 cup cold butter or margarine 2/3 cup milk 1/4 cup raspberry Jam Glaze 1/2 cup confectioners' sugar 2 teaspoons warm water 1/4 teaspoon vanilla extract |
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 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 4250 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. Yield: 1 dozen. |