1/3 cup butter, softened
¾ cup sugar
2 eggs
1-½ cups all-purpose flour
1-½ teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk
Cream Cheese Filling:
2 pkgs. (3 oz) cream cheese, softened
1/3 cup sugar
1 egg
¾ cup fresh raspberries
¾ cup fresh blueberries
Streusel Topping:
¼ cup all-purpose flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon
1 tablespoon cold butter
In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups half full.
For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 25-30 minutes, or until a toothpick comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Yield: 1 ½ dozen. Serve with chilled Raspberry Weisser Flieder!
