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
1/2 cup confectioners' sugar
2 teaspoons warm water
1/4 teaspoon vanilla extract
Method
Sources
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
Record your recipes and experiments — organized cooking journal
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
French raspberry liqueur — Kir Royale, desserts, champagne cocktails
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
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.