Raspberry sour cream muffins

Yield: 1 Servings

Measure Ingredient
2 tablespoons Chopped pecans (could probably omit if you are really fat conscious)
2 tablespoons Sugar
1 tablespoon Wheat germ
1¼ cup Flour
½ cup Wheat germ
½ cup Sugar
2 teaspoons Baking pwdr
1 teaspoon Cinnamon
¼ teaspoon Salt, optional
1 cup Light sour cream
½ cup Skim milk
1 Egg, or 2 egg whites lightly beaten
1 cup Fresh raspberries, rinsed and patted dry (I bet you could sub another berry as the seasons permit)
½ cup Powdered sugar
1 tablespoon Fresh lemon juice

TOPPING

MUFFINS

GLAZE

heast 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 jiuce in small bowl, and mix until smooth.

Drizzle over muffins - serve warm. makes 1 dozen.

Posted to Digest eat-lf.v096.n184 From: NFRITZ@...

Date: Fri, 11 Oct 1996 7:32:17 -0400 (EDT)

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