Raspberry Sour Cream Muffins

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons chopped pecans
• 2 tablespoons sugar, plus
• 1/2 cup sugar
• 1 tablespoon wheat germ, plus
• 1/2 cup wheat germ
• 1 cup raspberries, fresh or frozen unthawed
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup sour cream
• 1/2 cup milk
• 1 egg, lightly beaten
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

Recipe

• 1 make topping: in a small bowl combine pecans, 2 t of sugar and 1 t of wheat germ.
• 2 set aside.
• 3 if using fresh raspberries, rinse and pat dry, set aside.
• 4 combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well.
• 5 in a medium bowl, combine sour cream, milk and egg, blend well.
• 6 add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix).
• 7 gently fold in raspberries.
• 8 fill cups of muffin pan, lined with paper baking cups, to almost full.
• 9 sprinkle with topping, patting gently.
• 10 bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean.
• 11 let muffins cool about 5 minutes before removing from pan.
• 12 meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth.
• 13 drizzle over muffins.
• 14 serve muffins warm.