Submitted by Marlene Metherel

Topping:

½ c. chopped pecans

½ c. packed brown sugar

¼ c. flour

1 tsp. cinnamon

2 tbsp. melted butter

Muffins:

2 c flour

3/4 c packed brown sugar

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp baking soda

1/4 tsp salt

1 -125 g package cream cheese

2 large eggs

1/2 c milk

1/2 c melted butter

1 tsp vanilla

1-1/2c raspberries

Preparation:

In a large bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, & salt. With pastry blender, cut in cream cheese until mixture resembles coarse crumbs.

In a small bowl, whisk together eggs, milk, butter & vanilla. Stir into dry ingredients until just moistened. Gently fold in raspberries. Spoon into greased or paper-lined muffin pans, filling each 2/3 full.  Sprinkle streusel topping over muffins. 

Bake at 400 F for 20 minutes or until tester come out clean. 

Remove muffins from pan & cool on wire rack.

Makes 12 large muffins