SWEET RASPBERRY MUFFINS

Sweet Raspberry Muffins image

I like to linger over a cup of coffee and a warm sweet treat on weekend mornings. These moist muffins are perfect because making them ties up so little time in the kitchen. I also serve them with holiday meals for something different. -Teresa Raab, Tustin, Michigan

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

2 cups biscuit/baking mix
2 tablespoons sugar
1/4 cup cold butter, cubed
2/3 cup 2% milk
1/4 cup raspberry jam
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons warm water
1/4 teaspoon vanilla extract

Steps:

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.

Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 297mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.