Magnolia's Raspberry Cream Cheese Breakfast Buns

Preheat oven to 350 degrees F. Grease and lightly flour 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 muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful 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.

Bake for 25-30 minutes or until a cake tester inserted in the center of the bun comes out clean.

Allow the buns to cool for about 30 minutes before sprinkling with confectioners' sugar and serving.

Recipe Source: "More From Magnolia" by Allysa Torey, Photographs by Zeva Oelbaum