 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
|
Another recipe from a Bisquick source. Ingredients:
2 cups baking mix |
2 tablespoons sugar |
1/4 cup butter, cold |
2/3 cup milk |
1/4 cup raspberry jam |
1/2 cup confectioners' sugar |
2 teaspoons warm water |
1/4 teaspoon vanilla |
Directions:
1. In a bowl, combine baking mix and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened (batter will be thick).
2. Spoon about 1 tablespoon of batter into each of 12 paper-lined muffin cups. Top with 1 teaspoon of the jam. Spoon the remaining batter (about 1 T. each over the jam).
3. Bake at 425°F for 12-14 minutes or until lightly browned. Cool in pan for 5 minutes.
4. Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze.
|
|