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1 1/2 tablespoons milk (or enough to make it easy to drizzle)
Instructions
Step 1
Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
Step 2
In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
Step 3
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.
Step 4
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.
Step 5
Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
Step 6
Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.
Recipe Tips
To make Blueberry Peek-a-Boos, substitute blueberries for the raspberries.
For a zingy taste, substitute ground ginger for the nutmeg.
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