Title: Raspberry cream cheese coffee cake
 Categories: Bisquick, Cheese/eggs, Coffeecake
      Yield: 8 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. 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.