---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Raspberry Cream Cheese Coffee Cake2
 Categories: Bisquick, Cheese/eggs, Coffeecake, Pears
      Yield: 12 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. Fill 2/3rd full. Bake in a 400°F
  oven about 20 minutes or until done. Remove from pan. Cool slightly
  on wire racks.

  Yield: 12 Servings
  
  From lmurden@visi.net, Mon Aug 12 15:01:57 1996

  I grew up with this recipe and it has always been one of my
  favorites.
  
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