I have had brought to my attention that I didn't give the
liquid portion when making the sweet Raspberry muffins.
Please except my apology, the old eyesight isn't what it
once was. I will just repost the entire recipe so as not to
confuse people who didn't see it before.
Sweet Raspberry Muffins
2/3 cup Milk 2 cups Bisquick
3/4 cup Sugar
4/4 cup Cold Butter
5/4 cup Raspberry Jam
Glaze:
6/2 cup Powdered Sugar 2 tsp. warm Water
7/4 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 in 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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