Blackberry Sour Cream Muffins Recipe

• 2 Tbsp. Minced pecans (could probably omit if you are really fat conscious)
• 2 Tbsp. Sugar
• 1 Tbsp. Wheat germ
• 1 1/4 c. Flour
• 1/2 c. Wheat germ
• 1/2 c. Sugar
• 2 tsp Baking powder
• 1 tsp Cinnamon
• 1/4 tsp Salt, optional
• 1 c. Light lowfat sour cream
• 1/2 c. Skim lowfat milk
• 1 x Egg, or possibly 2 egg whites lightly beaten
• 1 c. Fresh Blackberries, rinsed and patted dry (I bet you could sub another berry as the seasons permit)
• 1/2 c. Powdered sugar
• 1 Tbsp. Fresh lemon juice

1. Heast oven to 375. line 12 med muffin c. with paper baking c..
2. Combine topping ingredients in a small bowl and set aside.
3. For muffins, combine flour, wheat germ, sugar, baking pwdr, cinnamon and salt in a large bowl and mix well.
4. In medium bowl, combin lowfat sour cream, lowfat milk and egg and blend well.
5. Add in all at once to dry ingredients and mix just till dry ingredients are moistened-don't overmix.
6. Gently mix in nberries.
7. Fill muffin c. almost full.
8. Sprinkle with topping, patting gently.
9. Bake 23-26 min or possibly till wooden pick inserted in center without touching a berry comes out clean.
10. Cold in pan on wire rack 5 min and remove from pan.
11. For glaze: Combine powdered sugar and lemon jiuce in small bowl, and mix till smooth.
12. Drizzle over muffins - serve hot.
13. makes 1 dozen.

pecans, sugar, germ, flour, germ, sugar, baking powder, cinnamon, salt, light lowfat sour cream, milk, egg, fresh blackberries, powdered sugar, lemon juice

Taken from cookeatshare.com/recipes/blackberry-sour-cream-muffins-86696 (may not work)