Shelly's Recipe

RASPBERRY CHEESECAKE MUFFINS

Category: Muffins

3 oz cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp vanilla extract
1 cup milk
6 tsp butter
1 tsp vanilla extract
2 eggs
2 cups flour
3/4 cup sugar
21/2 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen raspberries

Combine first 4 ingredients in a bowl, mixing well; set aside. Combine next 3 ingredients in a saucepan. Heat over low heat until the butter melts, stirring constantly. Remove from the heat and cool to lukewarm. Beat in 2 eggs.

Combine the flour, sugar, baking powder and salt in a bowl, mixing well. Add the milk mixture and stir just until mixed. Fold in the raspberries. Fill 12 greased or paper-lined muffin cups 2/3 full. Top each muffin with 2 tsps of the cream cheese mixture and swirl slightly with a knife. Bake at 400 for 20 minutes or until the tops spring back when lightly touched.