RASPBERRY SOUR CREAM MUFFINS

RASPBERRY SOUR CREAM MUFFINS image

Yield 12

Number Of Ingredients 14

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Ingredients

Topping:
2 T. chopped pecans + 2 T. sugar + 1 T. wheat germ
Batter:
1-1/4 c flour
1/2 c wheat germ
1/2 c sugar
2 t. baking powder
1 t. cinnamon
1/4 t. salt
1 c. lite sour cream
1/2 c. nonfat milk
1 egg or 2 whites, lightly beaten
1 c. fresh or frozen raspberries (unthawed)
Glaze: 1/2 c. conf. sugar + 1 T. lemon juice

Steps:

Preheat oven to 375F. Line muffin cups with paper (or spray with Pam). Prepare batter, stirring dry ingredients together. Blend sour cream, milk and egg, then add all at once to dry ingredients, stirring just until moistened. Don't overmix. Gently fold in berries. Fill muffin cups, sprinkle with topping, patting gently. Bake 20-25 minutes. Cool on rack 5 min, then remove from pan. Drizzle glaze over tops and serve warm.

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