Raspberry Sour Cream Muffins
Start thinking lighter! These Raspberry Sour Cream Muffins can help get you in the right frame of mind. Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins. A crunchy streusel topping and lemony glaze complete this simple treat!
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.