Rasberry Creme Muffins

I made these muffins this morning out of my new cookbook, "Beyond Oatmeal". They were very delicious!

Muffin:
1/2 cup butter, room temperature
3/4 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup fresh raspberries
1 oz. cream cheese

Topping:
2 Tbsp. sugar
1/2 tsp. ground nutmeg

Preheat oven to 375. Grease a 12 cup muffin tin, set aside.

In medium sized bowl, beat butter and sugar on high speed, scraping down the sides of the bowl often, until light and fluffy. Add eggs, one at a time, again scraping down the sides of the bowl and mixing well after each addition. Add vanilla and milk and mix well.

Combine flour, baking powder, and salt in a large bowl.

Toss raspberries and cream cheese; pinch off in small bits and drop into the flour mixture. Using a large plastic spatula, gently fold the butter mixture into the flour mixture just until the batter comes together--do not over mix.

Divide batter among muffins cups, filling each about 3/4 of the way full.

Topping: Combine sugar and nutmeg and sprinkle over the tops.

Bake until muffins are golden brown and slowly spring back when touched lightly in the center, 20-25 minutes. Let cool for bout 5 minutes before removing from cups. Serve warm.