RASPBERRY SOUR CREAM MUFFINS

FOR THE TOPPING:
2 tablespoons chopped pecans
2 tablespoons granulated sugar
1 tablespoon Kretschmer wheat germ, any flavor
FOR THE MUFFINS:
1 1/4 cups all-purpose flour
1/2 cup Kretschmer wheat germ, any flavor
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1 cup light sour cream
1/2 cup skim milk
1 egg or 2 egg whites, lightly beaten
1 cup fresh raspberries, rinsed, patted dry
FOR THE GLAZE:
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

TO MAKE THE TOPPING:
Combine all ingredients in small bowl; set aside.

TO MAKE THE MUFFINS:
Preheat oven to 375 degrees F. Line 12 muffin cups with paper baking cups.

Combine flour, wheat germ, sugar, baking powder, cinnamon and salt in large bowl; mix well. In medium bowl, combine sour cream, milk and egg; blend well. Add all at once to dry ingredients; mix just until dry ingredients are moistened. (Do not overmix.) Gently fold in raspberries. Fill muffin cups almost full. Sprinkle with topping, patting gently.

Bake 23 to 26 minutes or until wooden pick inserted in center without touching a berry comes out clean. Cool muffins in pan on wire rack 5 minutes; remove from pan.

TO MAKE THE GLAZE:
Combine powdered sugar and lemon juice in small bowl; mix until smooth. Drizzle over muffins.

Serve warm.

NOTES:
Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins. A crunchy streusel topping and lemony glaze complete this simple Spring treat.

TIP:
Kretschmer wheat germ can be substituted for up to 1/2 cup of flour called for in any recipes for cookies, muffins, coffeecakes, biscuits and quick breads.

Makes 1 dozen
Source: Kretschmer Wheat Germ