Raspberry cream cheese coffee cake
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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.
