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Raspberry Peek-a-Boos

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  • Prep 15 min
  • Total 40 min
  • Servings 12
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A classic recipe from Betty's 1964 "Bisquick Cookbook," these easy frosted muffins overflow with juicy fresh raspberries.
By Betty Crocker Kitchens
Updated Jul 28, 2014
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Ingredients

Muffins

  • 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

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 1 1/2 tablespoons milk (or enough to make it easy to drizzle)

Steps

  • 1
    Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
  • 2
    In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
  • 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.
  • 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.
  • 5
    Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
  • 6
    Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make Blueberry Peek-a-Boos, substitute blueberries for the raspberries.
  • tip 2
    For a zingy taste, substitute ground ginger for the nutmeg.

Nutrition

Nutrition Facts are not available for this recipe
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