2/3 c. milk
1 tbsp. vegetable oil
1 egg
2 c. Bisquick baking mix
2 tbsp. sugar
1/4 c. fruit preserves
Glaze

Heat oven to 400 degrees. Grease bottom of 12 medium muffin cups; or line with paper baking cups. Stir milk, oil, and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and glaze - just until moistened. Divide batter evenly amount cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13-18 minutes or until brown. Cool slightly. Remove from pan. Drizzle with glaze. 1 dozen.

GLAZE:

2/3 c. powdered sugar
3-4 tsp. water

Stir in small bowl until smooth.

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