Raspberry Sour Cream Muffins

Make topping: in a small bowl combine pecans, 2 T of sugar and 1 T of wheat germ.

Set aside.

If using fresh raspberries, rinse and pat dry, set aside.

Combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well.

In a medium bowl, combine sour cream, milk and egg, blend well.

Add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix).

Gently fold in raspberries.

Fill cups of muffin pan, lined with paper baking cups, to almost full.

Sprinkle with topping, patting gently.

Bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean.

Let muffins cool about 5 minutes before removing from pan.

Meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth.

Drizzle over muffins.

Serve muffins warm.