Ingredients
1
to 1 1/4 cups fresh raspberries
4
tablespoons granulated sugar
1/2
teaspoon nutmeg
1/2
teaspoon ground cinnamon
2
teaspoons lemon juice
2
cups Original Bisquick™ mix
1/4
cup softened butter
2/3
cup milk
1
cup powdered sugar
1/2
teaspoon vanilla
Pinch of salt
1 1/2
tablespoons milk (or enough to make it easy to drizzle)
Preparation
Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
In medium bowl, mix Bisquick mix, remaining 2 tablespoons granulated sugar and the butter. Add milk all at once; stir with fork into soft dough. Beat 20 strokes.
Spread a tablespoonful of dough in bottom of each muffin cup. Top each with 1 tablespoon raspberry mixture. Drop slightly less than 1 tablespoonful of dough onto berries.
Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.
