Loganberry Sour Cream Muffins


2 tablespoons Chopped pecans (could probably omit if you are really fat conscious)
2 tablespoons Sugar
1 tablespoon Wheat germ
1 1/4 cups Flour
1/2 cup Wheat germ
1/2 cup Sugar
2 teaspoons Baking pwdr
1 teaspoon Cinnamon
1/4 teaspoon Salt, optional
1/2 cup Skim milk
1 Egg, or 2 egg whites lightly beaten
1 cup Fresh Loganberries, rinsed and patted dry (I bet you could sub another berry as the seasons <
1 tablespoon Fresh lemon juice


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,
Drizzle over muffins - serve warm. makes 1 dozen.




1.0 servings


Thursday, December 17, 2009 - 12:07am



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