Raspberry Sour Cream Muffins

Method

1. I

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

2. II

   Set aside.

3. III

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

4. IV

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

5. V

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

6. VI

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

7. VII

   Gently fold in raspberries.

8. VIII

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

9. IX

   Sprinkle with topping, patting gently.

10. X

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

11. XI

    Let muffins cool about 5 minutes before removing from pan.

12. XII

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

13. XIII

    Drizzle over muffins.

14. XIV

    Serve muffins warm.