Raspberry Sour Cream Muffins
| Yield: | 1 Servings |
| Categories: |
| TOPPING | ||
| 2 | tb | Chopped pecans (could probably omit if you are really fat conscious) |
| 2 | tb | Sugar |
| 1 | tb | Wheat germ |
| MUFFINS | ||
| 1 1/4 | c | Flour |
| 1/2 | c | Wheat germ |
| 1/2 | c | Sugar |
| 2 | ts | Baking pwdr |
| 1 | ts | Cinnamon |
| 1/4 | ts | Salt, optional |
| 1 | c | Light sour cream |
| 1/2 | c | Skim milk |
| 1 | Egg, or 2 egg whites lightly beaten | |
| 1 | c | Fresh raspberries, rinsed and patted dry (I bet you could sub another berry as the seasons permit) |
| GLAZE | ||
| 1/2 | c | Powdered sugar |
| 1 | tb | Fresh lemon juice |
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