---------- 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 [email protected], 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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