2/3 c. milk
2 c. variety baking mix (I use Bisquick)
1 tbsp. vegetable oil
2 tbsp. sugar
1 egg
1/4 c. fruit preserves (any flavor) glaze

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups, may grease well if you don't want paper cups. Stir milk, oil, egg in medium bowl until blended.

Stir in remaining ingredients except fruit preserves and glaze just until moistened. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves into center of batter in each cup.

Bake 13 to 18 minutes until golden brown. Cool slightly remove from pan, drizzle with glaze.

GLAZE: Stir 2/3 cup powdered sugar and 3 to 4 teaspoons water into small bowl until smooth.

No Cholesterol Fruit Filled Muffins: Substitute 2 egg whites or 1/4 cup cholesterol free egg product for the egg and skim milk.