CORRECTION: Sweet Raspberry Muffins
 
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 cup  bisquick
1/4 cup  sugar
1/4 cup  cold butter
1/4 cup  raspberry jam
 
  glaze
1/2 cup  powdered sugar
2 tsp  warm water
1/4 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 
 
 
-- 
(ID: 7980) Mirror: rec.food.recipes: Fri, Apr 23, 2004


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