Betty Crocker Lost Recipes Cookbook | Raspberry Peek-A-Boos

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

raspberry jam

🥗Healthier: homemade fruit spread

💰Cheaper: store-brand jam

Homemade spread can be lower in sugar and cost-effective.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: imitation almond extract

Vanilla extract is often more accessible and can be used in similar quantities.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed but can be more expensive.

Add 1 cup of raspberries to a bowl.

Mix in 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 2 tablespoons of sugar, and 1 teaspoon of freshly squeezed lemon juice. Stir together and set aside.

In another bowl, combine 2 cups of Bisquick, 2 tablespoons of sugar, 1/4 cup of softened butter, and 2/3 cup of milk. Stir until the Bisquick is moistened.

Grease two muffin pans with butter.

Drop 1 tablespoon of the Bisquick batter into the bottom of each muffin cup and spread it out.

Place 1 tablespoon of the raspberry mixture on top of the Bisquick batter in each muffin cup.

Top each with another tablespoon of the Bisquick mixture.

Bake in a 400°F oven for 13 to 15 minutes, or until light golden brown.

Allow the muffins to sit in the pan for 10 minutes after baking, then transfer to a wire rack to cool.

In a bowl, combine 1 cup of powdered sugar and a pinch of salt. Add in 1/2 teaspoon of vanilla extract and start with 1 tablespoon of milk, mixing until reaching a good consistency. Add more milk if needed.

Drizzle the icing over the cooled muffins and let it set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens