I love muffins. It's the best justification for eating your own little cake for breakfast.
Muffins
3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/2 cup vegetable oil
2 large eggs
8 ounces Neufchatel cheese (1/3 less fat cream cheese)
1 cup sugar
12 raspberries
Topping
4 T flour
4 T brown sugar
4 T cold butter
Preheat oven to 375 degrees. Spray a standard 12-cup muffin tin and set aside.
In large bowl, combine flour, 1 cup of sugar, baking powder, and salt in a large bowl. Make a well in the center.
In separate bowl, stir together milk, oil, and eggs. Pour into well in the dry ingredients. Stir just until dry ingredients are moistened.
In a small bowl, combine cream cheese and 1 cup of sugar. Fold about half of this mixture into the muffin batter.
Spoon batter evenly into greased muffin pans. Dollop the remaining cream cheese mixture onto the muffins, place one raspberry on top of cream cheese. Press the cream cheese and berry into each muffin with the handle of a wooden spoon.
Combine all topping ingredients. Cut it together until it resembles course crumbs. Sprinkle on top of muffins.
Bake for 23-28 minutes, or until golden brown.
