Sweet Raspberry Muffins

1. 1

   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).

2. 2

   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.

3. 3

   Bake at 425u00b0 for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes.

4. 4

   Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle glaze over warm muffins. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.