Raspberry Kuchen Bars Crust - 1 C melted margarine - 1 C sugar - 2 eggs - 2 C flour - 1 tsp. vanilla Filling - 4 eggs - 1 1/2 C sugar - 4 T flour - 1/2 C cream Mix crust ingredients and spread in greased jelly roll pan. Sprinkle 3-4 cups raspberries over crust. Mix filling and pour over fruit on crust. Bake 350 degrees for 30 minutes or until filling is set.      Berry Cream Muffins - 4 C all-purpose flour - 2 C sugar - 2 t baking powder - 1 t baking soda - 1 t salt - 3 C fesh or frozen raspberries - 4 eggs, lightly beaten - 2 C (16 oz.) sour cream - 1 C vegetable oil - 1 t vanilla extract In a large bowl, combine four, sugar, baking powder, baking soda and salt. Add berries and toss gently. Combine eggs, sour cream, oil and vanilla. Mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20-25 minutes or until muffins test done. Yields 24 muffins.