Sweet Raspberry Muffins

2 cups baking mix
2 Tbsp. sugar
1/4 cup cold butter
2/3 cup milk
1/4 cup raspberry jam
Glaze:
1/2 cup powdered sugar
2 tsp. warm water
1/4 tsp. vanilla

Combine baking 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 batter into 12 paper lined muffin cups. Top with 1 tsp. raspberry jam. Spoon remaining batter (about 1 tablespoon) over jam.

Bake at 425 for 12-14 minutes or until lightly browned. Cool in pans for about 5 minutes. Meanwhile combine glaze ingredients until smooth. Remove muffins and place on wire rack. Drizzle with glaze.

**Note: we only got 8 muffins out of this. But they are good!