Raspberry Sour Cream Muffins

Directions

1. 1
   Make topping: in a small bowl combine pecans, 2 T of sugar and 1 T of wheat germ.
2. 2
   Set aside.
3. 3
   If using fresh raspberries, rinse and pat dry, set aside.
4. 4
   Combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well.
5. 5
   In a medium bowl, combine sour cream, milk and egg, blend well.
6. 6
   Add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix).
7. 7
   Gently fold in raspberries.
8. 8
   Fill cups of muffin pan, lined with paper baking cups, to almost full.
9. 9
   Sprinkle with topping, patting gently.
10. 10
    Bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean.
11. 11
    Let muffins cool about 5 minutes before removing from pan.
12. 12
    Meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth.
13. 13
    Drizzle over muffins.
14. 14
    Serve muffins warm.