Raspberry Cream Cheese Breakfast Buns
1 3/4 C all purpose flour (I use unbleached)
1 t baking powder
1/2 t baking soda
1/4 t salt
1 8oz. package of cream cheese, softened
1 stick unsalted butter, softened
1 C sugar
2 lg. eggs, at room temp.
1/4 C milk
1/2 t vanilla extract
1/2 C raspberry preserves
Preheat oven to 350 degrees. Grease and lightly flour 9 bun pans or large muffin cups. In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the bun pans or muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoon full each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern (if you are using muffin cups, cut the preserves in half or they will become too soggy). Bake for 25-30 minutes, or until a cake tester inserted in the center comes out clean. Allow the buns to cool for about 30 minutes before sprinkling with confectioner's sugar and serving. Yum!