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Raspberry Cream Cheese Muffins
1 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
4 ounces cream cheese, cut into 1/2" squares
1 egg
1/3 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1 cups frozen raspberries, unthawed,(1- 1 1/2)
In medium bowl, sift together flour, baking powder and salt. Add sugar and mix well.
Add cream cheese squares. Coat well with flour mix.
In another medium bowl, combine egg, oil, milk and vanilla.
Add reserved dry ingredients, and stir just until combined.
Fold in frozen raspberries.
Preheat oven to 350.
Fill greased muffin cups half full.
Bake in preheated oven 20-25 minutes, or until muffins test done.
Note:
Low-fat cream cheese can be substituted if desired.
Makes 10-12 muffins