Sweet Raspberry Muffins

Directions

• 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).
• 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° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes.
• Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle glaze over warm muffins. Serve warm.