Directions:
- In a bowl, combine baking 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 each of 12 paper-lined muffin cups. Top with 1 teaspoon of the jam. Spoon the remaining batter (about 1 T. each over the jam).
- Bake at 425°F for 12-14 minutes or until lightly browned. Cool in pan for 5 minutes.
- Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.25 Kcal (1286 kJ) | ||
| Calories from fat | 120.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.44g | 21% | |
|---|---|---|---|
| Cholesterol | 32.82mg | 11% | |
| Sodium | 234.76mg | 10% | |
| Potassium | 159.05mg | 3% | |
| Total Carbs | 44.45g | 15% | |
| Sugars | 19.79g | 79% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 4.24g | 8% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 128.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 273.58 Kcal (1145 kJ) | ||
| Calories from fat | 107.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 21% | |
|---|---|---|---|
| Cholesterol | 29.22mg | 11% | |
| Sodium | 209.04mg | 10% | |
| Potassium | 141.62mg | 3% | |
| Total Carbs | 39.58g | 15% | |
| Sugars | 17.62g | 79% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 114.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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