Ingredients
2 cups biscuit/baking mix2 tablespoons sugar1/4 cup cold butter, cubed2/3 cup 2% milk1/4 cup raspberry jamGLAZE:1/2 cup confectioners’ sugar2 teaspoons warm water1/4 teaspoon vanilla extract
Preparation
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 in 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.
