Raspberry Cream Cheese Coffee Cake
3 ounce Cream cheese
1/4 c Butter
2 c Bisquick
1/4 c Sugar
3 teaspoon Baking powder
1/4 teaspoon Salt Egg; beaten
1 c Milk
1/4 c Oil
Frozen raspberries
Partially thaw frozen raspberries. Do not completely thaw.
In a medium mix bowl stir together flour,sugar, baking powder and salt. Make
a well in the center.
In a small mixing bowl combine egg milk and oil; add all at once to flour
mixture. Stir just until moistened. Fold raspberries.
Grease bottoms of muffin cups or line with paper bake cups. 2/3 full.
Bake in a 400 degree oven about 20 minutes or until done.
Remove from pan. Cool slightly on wire racks.
Makes 12.