| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bisquick, Cheese/eggs, Coffeecake |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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