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Raspberry Sour Cream Muffins

Reviewed: Nov. 19, 2004
These muffins are absolutely fabulas! I did, however, make a few changes. I didn't have any wheat germ, so for the flour mixture I used 1 cup all-purpose and 3/4 cup wheat, which turned out really well. I also used 1.5 cups raspberries that were frozen and I thawed in warm water. After I patted the berries dry, I tossed them in about 1 tablespoon powdered sugar before folding them into the mixture. Finally, in my second go-round of making these delicious muffins, I added 1 teaspoon vanilla to make them just a tad sweeter. Superb! Will definitely make again and again.
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