RASPBERRY PEEK-A-BOOS

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Raspberry Peek-a-Boos image

A classic recipe from Betty's 1964 "Bisquick Cookbook," these easy frosted muffins overflow with juicy fresh raspberries.

Provided by @MakeItYours

Number Of Ingredients 12

1 to 1 1/4 cups fresh raspberries
4 tablespoons granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
2 cups Original Bisquick™ mix
1/4 cup softened butter
2/3 cup milk
1 cup powdered sugar
1/2 teaspoon vanilla
Pinch of salt
1 1/2 tablespoons milk (or enough to make it easy to drizzle)

Steps:

  • Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
  • In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
  • In medium bowl, mix Bisquick mix, remaining 2 tablespoons granulated sugar and the butter. Add milk all at once; stir with fork into soft dough. Beat 20 strokes.
  • Spread a tablespoonful of dough in bottom of each muffin cup. Top each with 1 tablespoon raspberry mixture. Drop slightly less than 1 tablespoonful of dough onto berries.
  • Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
  • Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.

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