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Raspberry Sour Cream Muffins




Source of Recipe


Internet


List of Ingredients




TOPPING
2 tablespoons chopped pecans
2 tablespoons granulated sugar
1 tablespoon Kretschmer®
wheat germ, any flavor

MUFFINS
1 1/4 cups all-purpose flour
1/2 cup Kretschmer®
wheat germ, any flavor
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 cup light sour cream
1/2 cup skim milk
1 egg, lightly beaten
1 cup fresh raspberries,
rinsed and patted dry

GLAZE
1/2 cup powdered sugar
1 tablespoon fresh lemon juice


Recipe



1 Heat oven to 375 degrees F. Line 12 medium muffin cups
with paper baking cups.

2 For topping, combine all ingredients in small bowl; set aside.

3 For muffins, combine flour, wheat germ, sugar, baking powder, cinnamon and salt in large bowl; mix well. In medium bowl, combine sour cream, milk and egg; blend well. Add all at once to dry ingredients; mix just until dry ingredients are moistened. (Do not overmix.) Gently fold in
raspberries. Fill muffin cups almost full. Sprinkle with topping, patting gently.

4 Bake 23 to 26 minutes or until wooden pick inserted in
center without touching a berry comes out clean. Cool
muffins in pan on wire rack 5 minutes; remove from pan.

5 For glaze, combine powdered sugar and lemon juice in
small bowl; mix until smooth. Drizzle over muffins. Serve warm.

Tip:
Wheat germ can be substituted for up to 1/2 cup