Raspberry Cream Cheese Muffins By Gwen

Source: Gwen Burghart

1/2 Cup	Butter
1 1/2 cups	Sugar
8 oz.	Cream Cheese
2	beaten eggs
2 Cups	Flour
1/4 tsp.	baking soda
1 tsp.	baking powder
1/3 cup	milk
1 tsp	vanilla
2 cups	raspberries

Cream together butter, cream cheese, sugar
Add eggs.
Add milk and vanilla.
Mix dry ingredients together and add.
Fold in berries.
After pouring into muffin tin/cups, sprinkle tops with sugar
Bake at 350 degrees for 25 - 30 minutes.

Note from Gwen: I usually use one bag of frozen raspberries - I actually prefer the frozen to fresh because you can mix them in a bit more and they don't break up quite so fast. If I double the recipe, I still only use one bag of raspberries and they are still fine.

Also, one can use other similar fruits.

Note: the sugar on the tops helps to offset the tartness of the muffin, as well as provide a nice look and "crust" effect.