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.

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