| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Chopped pecans (could probably omit if you are really fat conscious) |
| 2 |
tb |
Sugar |
| 1 |
tb |
Wheat germ |
| 1 1/4 |
c |
Flour |
| 1/2 |
c |
Wheat germ |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Baking pwdr |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt, optional |
| 1 |
c |
Light sour cream |
| 1/2 |
c |
Skim milk |
| 1 |
|
Egg, or 2 egg whites lightly beaten |
| 1 |
c |
Fresh raspberries, rinsed and patted dry (I bet you could sub another berry as the seasons permit) |
| 1/2 |
c |
Powdered sugar |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
TOPPING
MUFFINS
GLAZE
heast oven to 375. line 12 med muffin cups with paper baking cups. Combine
topping ingredients in a small bowl and set aside. For muffins, combine
flour, wheat germ, sugar, baking powder, cinnamon and salt in a large bowl
and mix well. In medium bowl, combin sour cream, milk and egg and blend
well. Add all at once to dry ingredients and mix just until dry ingredients
are moistened-do not overmix. Gently fold in nberries. Fill muffin cups
almost full. Sprinkle with topping, patting gently. Bake 23-26 minutes or
until wooden pick inserted in center without touching a berry comes out
clean. Cool in pan on wire rack 5 minutes and remove from pan. For glaze:
Combine powdered sugar and lemon jiuce in small bowl, and mix until smooth.
Drizzle over muffins - serve warm. makes 1 dozen.
Posted to Digest eat-lf.v096.n184
From: NFRITZ@nssdca.gsfc.nasa.gov
Date: Fri, 11 Oct 1996 7:32:17 -0400 (EDT)
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”