Raspberry Cream Cheese Coffee Cake

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.

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