Recipe - Raspberry Cream Cheese Coffee Cake

3 ounce Cream cheese
One fourth cup Butter
2 cup Bisquick
One fourth cup Sugar
3 teaspoon Baking powder
One fourth teaspoon Salt
Egg; beaten
1 cup Milk
One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini