Sweet Raspberry Muffins

2 cups Bisquick
1/4 cup granulated sugar
1/4 cup cold butter
1/4 cup raspberry jam

Glaze
1/2 cup confectioners' sugar
2 teaspoons warm water
1/4 teaspoon vanilla extract
1 teaspoon 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 tablespoon batter into 12 paper-lined muffin tins. Top with 1 teaspoon jam. Spoon remaining batter into tins. Bake at 425 degrees F 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.

Yield: 1 dozen

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