Heat oven to 375 F. Line 12 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 a 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.
Makes 1 dozen 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.
Nutrition information: 1 muffin Calories 190, Calories From Fat 45, Total Fat 5g, Saturated Fat 2g, Cholesterol 30mg, Sodium 115mg, Total Carbohydrates 34g, Dietary Fiber 2g, Protein 5g, Folic Acid 44mcg, Vitamin E 2.8 I.U.
This recipe provided by Quaker Oats
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