RASPBERRY SOUR CREAM MUFFINS
Make and share this Raspberry Sour Cream Muffins recipe from Food.com.
Provided by Hey Jude
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Make topping: in a small bowl combine pecans, 2 T of sugar and 1 T of wheat germ.
- Set aside.
- If using fresh raspberries, rinse and pat dry, set aside.
- Combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well.
- In a medium bowl, combine sour cream, milk and egg, blend well.
- Add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix).
- Gently fold in raspberries.
- Fill cups of muffin pan, lined with paper baking cups, to almost full.
- Sprinkle with topping, patting gently.
- Bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean.
- Let muffins cool about 5 minutes before removing from pan.
- Meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth.
- Drizzle over muffins.
- Serve muffins warm.
Nutrition Facts : Calories 203.1, Fat 7.2, SaturatedFat 3.1, Cholesterol 27.5, Sodium 131.1, Carbohydrate 31.5, Fiber 2.1, Sugar 16, Protein 4.4
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