2/3 c  Skim milk
1 tb Vegetable oil
1/4 c  Cholesterol-free egg product
2 c  Bisquick baking mix
2 tb Sugar
1/4 c  Fruit preserves (any flavor)

GLAZE
2/3 c Powdered sugar
4 ts Water

1. Heat oven to 400F. (High-altitude (3500-6500 ft.): Heat oven to 425F.)
Grease bottom of 12 medium muffin cups, 2 1/2×1 1/4″, or line with paper
baking cups.
2. Stir milk, oil and egg in medium bowl until blended. Stir in remaining
ingredients except fruit preserves and glaze just until moistened.
3. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves
onto center of batter in each cup. Bake 13-18 minutes or until golden
brown. Cool slightly; remove from pan. Drizzle with glaze.

*** GLAZE ***
Stir powdered sugar and water in small bowl until smooth.