Yield: 12 muffins
-----------------------

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
------------------------------------

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.

This recipe currently has 0 comments. Add your own comment in the right hand menu.