Blackberry Sour Cream Muffins
Source of Recipe
Alicia
List of Ingredients
TOPPING
2 tbl Chopped pecans
2 tbl Sugar
1 tbl Wheat germ
MUFFINS
1 1/4 cup Flour
1/2 cup Wheat germ
1/2 cup Sugar
2 tsp Baking powder
1 tsp Cinnamon
1/4 tsp Salt optional
1 cup Light sour cream
1/2 cup Skim milk
1 Egg or 2 egg whites lightly beaten
1 cup Fresh Blackberries rinsed and patted dry
GLAZE
1/2 cup Powdered sugar
1 tbl Fresh lemon juice Recipe
Heat oven to 375. line 12 med muffin cups with paper baking cups. Combine topping ingredients in a small bowl and set aside. For muffins, combine flour, wheat germ, sugar, baking powder, cinnamon and salt in a large bowl and mix well. In medium bowl, combin sour cream, milk and egg and blend well. Add all at once to dry ingredients and mix just until dry ingredients are moistened-do not overmix. Gently fold in nberries.
Fill muffin cups almost full. Sprinkle with topping, patting gently. Bake 23-26 minutes or until wooden pick inserted in center without touching a berry comes out clean. Cool in pan on wire rack 5 minutes and remove from pan.
For glaze: Combine powdered sugar and lemon juice in small bowl, and mix until smooth. Drizzle over muffins - serve warm. makes 1 dozen.
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