1 c. fresh raspberries
4 tbsp. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 tsp. lemon juice
2 c. Bisquick
1/4 c. soft butter
2/3 c. milk

Heat oven to 450 degrees (hot). Toss berries, 2 tablespoon sugar, nutmeg, cinnamon and lemon juice. Combine Bisquick, 2 tablespoons sugar and butter. Add milk all at once. Stir with fork into soft dough. Beat 15 strokes. Place a tablespoonful of dough in bottom of each of 10 paper lined medium muffin cups. Top with 1 tablespoon raspberry mixture. Drop a scant tablespoonful of dough onto berries. Bake 10 to 15 minutes. Remove from pans immediately. When slightly cooled ice with a thin confectioners' sugar icing.