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.