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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 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 |
Directions:
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. 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. Bake at 425° for 12-14 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes.
4. Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle glaze over warm muffins. Serve warm. Yield: 1 dozen.
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