Yield: 12 muffins
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Preheat oven to 350°F. Grease a standard loaf pan. In a medium bowl, whisk together flour, oats, baking powder, and salt. Set aside.
In a large bowl, beat butter and brown sugar until fluffy. Add eggs and 1 teaspoon vanilla and mix well. Gradually mix in flour mixture. Stir in strawberries.
In a separate bowl, beat cream cheese, sugar, and 1 teaspoon vanilla until smooth. Add to bread mixture, stirring only 4-5 turns until streaked with cream cheese mixture.
Transfer batter to prepared loaf pan. Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in pan on wire rack before slicing.
Cooking time: 20 minutes
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Preheat oven to 400 degrees. Grease bottoms of 12 medium muffin cups, 2 1/2 X 1 1/4 inches.
Mix Bisquick, raisins, sugar, cinnamon, nutmeg and ginger in medium bowl. Beat milk, oil, pumpkin and egg until smooth.
Stir into raisin mixture. Beat vigorously 30 strokes. Fill muffin cups 3/4 full. Sprinkle Streusel Topping over batter
in each cup.
Bake until tops spring back when touched in center aqbout 15-20 minutes.
Makes 12 muffins
Streusel Topping
1/3 cup Bisquick
3 tablespoons brown sugar, packed
2 tablespoons chopped nuts
1 teaspoon cinnamon
1 tablespoon firm margarine
Mix Bisquick, brown sugar, nuts and cinnamon. Cut in margarine until mixture is crumbly.