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Raspberry Peek-a-Boos

  • Prep 15 min
  • Total 40 min
  • Servings 12
  • Save
    217
  • Pinterest
    896
  • Print
    1K
  • Email
    387
  • Facebook
    150

A classic recipe from Betty's 1964 "Bisquick Cookbook," these easy frosted muffins overflow with juicy fresh raspberries. MORE + LESS -

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

Hide Images
  • 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.

Expert Tips

To make Blueberry Peek-a-Boos, substitute blueberries for the raspberries.

For a zingy taste, substitute ground ginger for the nutmeg.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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