Sweet Raspberry Muffins

• 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

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 425u0b0 for 12-14 minutes or until a toothpick inserted in 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.

biscuitbaking, sugar, cold butter, milk, raspberry jam, sugar, water, vanilla

Taken from www.tasteofhome.com/recipes/sweet-raspberry-muffins/ (may not work)