This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Raspberry Sour Cream Muffins

By: Kretschmer® Wheat Germ

"Perfect for any occasion, enjoy these melt-in-your-mouth muffins topped with a crunchy streusel and lemony glaze."

Rate/Review | Read Reviews (10)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 dozen

Ingredients

TOPPING
2 tablespoons chopped pecans
2 tablespoons granulated sugar
1 tablespoon Kretschmer® wheat germ, any flavor
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, lightly beaten
1 cup fresh raspberries, rinsed and patted dry
GLAZE
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Directions

Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups.
For topping, combine all ingredients in small bowl; set aside.
For muffins, 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.
For glaze, combine powdered sugar and lemon juice in small bowl; mix until smooth. Drizzle over muffins. Serve warm.

Footnotes

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.

Nutritional Information

Amount Per Serving Calories: 166 | Total Fat: 2g | Cholesterol: 21mg Powered by ESHA Nutrient Database

ADVERTISE WITH US

reviews custom versions menus people who saved this

Reviewed on Nov. 19, 2004 by RABBITGIRL

These muffins are absolutely fabulas! I did, however, make a few changes. I didn't have any...

Reviewed on Feb. 19, 2005 by STANDARDLINES

The muffins were very good, i do agree that they stuck to the sides of the paper cups too...

Reviewed on Oct. 2, 2005 by Purplelgs

oh my gosh! this may be one of my new favorite muffin recipes, and i am a huge fan of...

Reviewed on Jul. 13, 2004 by BRENNA3

Really really good muffins, and also one of the most healthy recipes I have tried. However...

Reviewed on Aug. 13, 2009 by Eric

I made these muffins this morning for breakfast and they were excellent. I used the vanilla...

Reviewed on May 11, 2005 by NOELLER67

The first time I made these I wasn't impressed - they stuck to the papers and I thought they...

Reviewed on Feb. 24, 2005 by EMALIKAI

These muffins turned out great! It is so nice to find a good muffin that is low fat

Reviewed on Feb. 5, 2005 by laetchison

The only problem I had with these muffins was that they collapsed after I took them out of the...

Reviewed on Jan. 3, 2005 by Patty Lou

Good recipe. I made this Christams morning. My family liked it. I used frozen raspberries.

Reviewed on Oct. 28, 2004 by Amy V.

these were good---make sure to use very ripe berries.

Recipe Box

Menus

Shopping Lists

See something worth saving?
Register now to save all your favorites in your Recipe Box.

ADVERTISE WITH US

Related Menus

Sorry, there are no related menus here yet.

Try Menu Planner | View Sample Menus »