Moo's Raspberry Bars

  

These are easy and delicious, but I'm kind of sucker for things with cake mixes in them.

You can also change the type of berry preserve you want to use and my SIL, Chandra, suggested using a lemon cake mix with Raspberry preserves. Yum!

Moo's Raspberry Bars

1 (18.25 oz) package yellow cake mix

2 1/2 cups uncooked quick-cooking oats (I used regular oats)
3/4 cup butter or margarine, melted
1 (12oz) jar raspberry preserves (or use your fav preserves, I used blueberry/ strawberry mix)

Combine cake mix and oats, stir in butter until mixture is crumbly.
Press about 3 cups mixture evenly into a greased 13x9 inch pan.
Spread preserves over crumb mixture and then sprinkle remaining crumb mixture, pat gently to level

Bake at 375 for 24 to 26 minutes or until lightly browned

Raspberry-Cream Cheese Muffins

Raspberry-Cream Cheese Muffins

2/3 cup (5 ounces) cream cheese, softened

1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries (I used mixed berries)
1/4 cup finely chopped walnuts (I used Almonds, nuts are optional)
 
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Bake at 350 for 25 minutes
Makes 24 muffins

Adapted from Cooking Light