Raspberry Cheesecake Muffins

3 ounces cream cheese
3 eggs
1 cup sugar
1 1/2 teaspoons vanilla
6 tablespoons butter
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup raspberries

Preheat oven to 400�F. Grease the muffin tins or line with paper cups.

In a small bowl, beat together until smooth the cream cheese with one egg, 1/4 cup of sugar and 1/2 tsp vanilla and set aside. In a saucepan, combine the milk, butter, and one tsp vanilla. Stir over medium heat until the butter melts. Cool until warm to the touch, then beat in the remaining two eggs.

In large bowl, combine the flour, baking powder, salt and remaining sugar. Add the milk mixture and stir just to blend. Fold in the raspberries. Divide the batter equally among the muffin cups. Spoon about 2 tsp cream cheese mixture on top of each muffin. Pull knife through each top to swirl slightly.

Bake about 20 minutes or until top springs bake when lightly touched.