Title: Raspberry Cream Cheese Coffee Cake
Categories: Bisquick Cheese Coffeecake
Yield: 8 Servings
| 3 | oz | Cream cheese |
| 1/4 | c | Butter |
| 2 | c | Bisquick |
| 1/4 | c | Sugar |
| 3 | ts | Baking powder |
| 1/4 | ts | Salt |
| | | Egg; beaten |
| 1 | c | Milk |
| 1/4 | c | Oil |
Partially thaw frozen raspberries. Do not completely thaw. In a medium mix
bowl stir together flour, bran, 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. F 2/3 full. Bake in a
400 degree oven about 20 mins or until done. Remove from pan. Cool slightly
on wire racks. Makes 12.