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(created by Nina Swan-Kohler)
2 cups buttermilk biscuit & baking mix
2 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/8 teaspoon ground allspice
1 cup currants or raisins
1 cup (8oz) low-fat lemon yogurt
2/3 cup Burleson's Pure Honey
2 eggs
Glaze (recipe follows)
Heat oven to 375 degrees. Combine baking mix, cinnamon, and allspice in large bowl; make a well in the center. In small bowl, combine yogurt, honey, eggs, butter, and vanilla; stir into dry ingredients just to moisten. Stir in currants/raisins. Spoon batter into oiled or paper lined muffin cups. Bake 15-20 minutes or until a wooden pick inserted in center of muffin comes out clean. Cool 5 minutes; remove to wire rack. Pipe glaze onto muffins to form crosses. Serve warm or at room temperature.
Glaze: Combine 1/3 cup powdered sugar, 2 teaspoons water, and 1 teaspoon almond extract.
Special Tip: Place glaze in resealable plastic bag and cut off point of one corner; use as piping bag.
Makes 12 muffins.
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