Sweet Raspberry Muffins

2 cups Bisquick
1/4 cup Sugar
1/4 cup cold Butter
1/4 cup Raspberry Jam

Glaze:
1/2 cup Powdered Sugar
2 tsp. warm Water
1/4 tsp. Vanilla
1 tsp. White Karo Syrup

In a bowl, combine biscuit mix and sugar. Cut in butter until mixture
resembles coarse crumbs. Stir in milk just until moistened, batter will
be thick. Spoon about 1 Tbsp. batter into 12 paper-lined muffin tins.
Top with 1 tsp. jam. Spoon remaining batter into tins. Bake at 425
degrees for 12-14 minutes or until lightly browned. Cool in pans for 5
minutes. Remove and continue cooling for 5 minutes. Meanwhile combine
glaze ingredients. Put muffins on wire racks and drizzle glaze over them.
When glaze sets up, serve with a dish of fresh creamy butter. This is a
lovely addition for a brunch.

Yield: 1 dozen
BonApetite' PattyG from Missouri


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