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pecans sugar germ flour germ sugar baking powder cinnamon salt light lowfat sour cream milk egg fresh blackberries powdered sugar lemon juice
Viewed: 56 - Published at: 3 years agoIngredients
- 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
Method
- Heast oven to 375. line 12 med muffin c. with paper baking c..
- Combine topping ingredients in a small bowl and set aside.
- For muffins, combine flour, wheat germ, sugar, baking pwdr, cinnamon and salt in a large bowl and mix well.
- In medium bowl, combin lowfat sour cream, lowfat milk and egg and blend well.
- Add in all at once to dry ingredients and mix just till dry ingredients are moistened-don't overmix.
- Gently mix in nberries.
- Fill muffin c. almost full.
- Sprinkle with topping, patting gently.
- Bake 23-26 min or possibly till wooden pick inserted in center without touching a berry comes out clean.
- Cold in pan on wire rack 5 min and remove from pan.
- For glaze: Combine powdered sugar and lemon jiuce in small bowl, and mix till smooth.
- Drizzle over muffins - serve hot.
- makes 1 dozen.
