Recipe by Kretschmer® Wheat Germ
"Perfect for any occasion, enjoy these melt-in-your-mouth muffins topped with a crunchy streusel and lemony glaze."
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Kretschmer® wheat germ, any flavor
1 1/4 cups
Kretschmer® wheat germ, any flavor
light sour cream
egg, lightly beaten
fresh raspberries, rinsed and patted dry
fresh lemon juice
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.
The first time I made these I wasn't impressed - they stuck to the papers and I thought they tasted rather bland. My husband convinced me to make them again and what do you know, they tasted better! Instead of papers I just sprayed the muffin tins w/ Pam and the muffins came out of the pans great.
The muffins were very good, i do agree that they stuck to the sides of the paper cups too much. I replaced the sugar with splenda and one large egg with egg alternative and they still turned out fine!
oh my gosh! this may be one of my new favorite muffin recipes, and i am a huge fan of muffins! These really are melt-in-your-mouth muffins, and the lemony topping is the perfect finishing touch! I will make these over and over and over.....well, you get the point. Your taste buds will definitely thank you for this one.
Really really good muffins, and also one of the most healthy recipes I have tried. However because there is absolutely no butter in this recipe, the muffins really stick even to the paper baking cups. Next time I might just grease the muffin cups. I also added a little bit of vanilla as my only change to the recipe.
I made these muffins this morning for breakfast and they were excellent. I used the vanilla suggested by a few of the reviews here and think it worked very well. The only draw back to this recipe is I use a jumbo muffin pan to make my muffins and so I did not get 12 out of it. I think when I make them again(and I definately will) I will double the recipe and fill the muffin cups fuller.
These muffins turned out great! It is so nice to find a good muffin that is low fat
The only problem I had with these muffins was that they collapsed after I took them out of the oven - which made them rather flat and very dense. But they were still delicous! Everyone who tried them raved about them, and they were gone in no time! I omitted the pecan/sugar/wheat germ topping, but I did use the glaze. Yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Sour Cream Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 18
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