Source: Gwen Burghart
|1 1/2 cups||Sugar|
|8 oz.||Cream Cheese|
|1/4 tsp.||baking soda|
|1 tsp.||baking powder|
Note from Gwen: I usually use one bag of frozen raspberries - I actually prefer the frozen to fresh because you can mix them in a bit more and they don't break up quite so fast. If I double the recipe, I still only use one bag of raspberries and they are still fine.
Also, one can use other similar fruits.
Note: the sugar on the tops helps to offset the tartness of the muffin, as well as provide a nice look and "crust" effect.