Sweet Raspberry Muffins

2 cups biscuit/baking mix
2 tablespoons sugar
1/4 cup cold butter or margarine
2/3 cup milk
1/4 cup raspberry Jam

GLAZE
1/2 cup confectioners' sugar
2 teaspoons warm water
1/4 teaspoon vanilla extract

In a 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�F for 12-14 minutes or until lightly browned. Cool in pans for 5 minutes.

Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze.

Yield: 1 dozen.