Raspberry cream cheese coffee cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cream cheese |
| ¼ | cup | Butter |
| 2 | cups | Bisquick |
| ¼ | cup | Sugar |
| 3 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| Egg; beaten | ||
| 1 | cup | Milk |
| ¼ | cup | Oil |
Directions
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 ⅔ full. Bake in a 400 degree oven about 20 mins or until done. Remove from pan. Cool slightly on wire racks.
Makes 12.