Raspberry Peek a Boos
A classic recipe from Betty's 1964 "Bisquick Cookbook," these easy frosted muffins overflow with juicy fresh raspberries.
Ingredient
- 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)
Direction
- 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.
