Raspberry Cream Cheese Coffee Cake

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.