Raspberry Cream Cheese Buns

• 1 cup flour
• 1 teaspoon baking soda
• 12 teaspoon baking powder
• 14 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 12 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temp
• 12 teaspoon vanilla
• 14 cup milk
• 34 cup all-purpose flour
• 14-13 cup raspberry preserves

1. Preheat oven to 350F.
2. Grease and flour a large (1 cup capacity) 12-cup muffin tin.
3. In a medium bowl, combine 1 cup of the flour, soda, baking powder and salt; set aside.
4. In a large bowl, beat the cream cheese, butter and sugar until fluffy, about 2 to 3 minutes.
5. Beat in the eggs, one at a time.
6. Stir in the vanilla.
7. Add the dry ingredients alternating with the milk.
8. Add the additional 3/4 cup flour until well combined.
9. Spoon the batter into muffin cups.
10. Spoon 3 small dollops of raspberry preserves on top of each bun.
11. Using a small knife, swirl the preserves into the batter to make a marbled effect.
12. Bake for 20 to 25 minutes.
13. Do not over bake!

flour, baking soda, baking powder, salt, cream cheese, unsalted butter, sugar, eggs, vanilla, milk, flour, raspberry preserves

Taken from www.food.com/recipe/raspberry-cream-cheese-buns-76582 (may not work)