Recipe - Raspberry Sour Cream Muffins

TOPPING
2 tablespoon Chopped pecans (could
probably omit if you are
really fat conscious)
2 tablespoon Sugar
1 tablespoon Wheat germ

MUFFINS
1 One fourth cup Flour
One half cup Wheat germ
One half cup Sugar
2 teaspoon Baking pwdr
1 teaspoon Cinnamon
One fourth teaspoon Salt, optional
1 cup Light sour cream
One half 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)

GLAZE
One half cup Powdered sugar
1 tablespoon Fresh lemon juice

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 moisteneddo not overmix. Gently fold in nberries. Fill muffin cups
almost full. Sprinkle with topping, patting gently. Bake 2326 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 eatlf.v096.n184

From: NFRITZ@nssdca.gsfc.nasa.gov

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