Raspberry Sour Cream Muffins
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recipe ingredients
Muffins:
1 1/4 cups flour
1/2 cup wheat germ, any flavor
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup light sour cream
1/2 cup skim milk
1/4 cup egg substitute
1 cup raspberries, rinsed and patted dry
Topping:
2 tablespoons chopped pecans
2 tablespoons sugar
1 tablespoon wheat germ
Glaze:
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
recipe directions
Preheat oven to 375*F. Line 12 medium muffin cups with paper liners. Combine all 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; mix well. In a medium bowl, combine sour cream, milk and egg substitute. Blend well. Add all at once to dry ingredients, mix just until 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 comes out clean. Cool muffins in pan on wire rack 5 minutes then remove from pan.
For glaze, combine powdered sugar and lemon juice in a small bowl until smooth. Drizzle over muffins. Serve warm.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 159 | 3 | 1 | 4 | 2 | 147 | 31 | 3 |
These muffins are excellent and easy to make! My whole family loved them, and they never knew there was wheat germ in them! The texture is great… no one would ever know these are lowfat. Also they are a nice sized muffin, not skimpy. Please spray the muffin cups though, as the muffins tend to stick to the paper cups.