2 cups flour
3/4 cup plus 1 Tbsp. sugar, divided
1-1/2 tsp. CALUMET Baking Powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup milk
1/4 cup butter, melted
1-1/2 cups fresh or frozen raspberries
Heat oven to 375 degrees F. Combine flour, 3/4 cup sugar and baking powder. Beat cream cheese, milk, butter and eggs in medium bowl with mixer until blended. Add flour mixture; stir just until moistened. Fold in raspberries (batter will be lumpy). Spoon batter into muffin cups lined with paper liners. Sprinkle with remaining sugar. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. ; remove from pan to serve.