Raspberry Sour Cream Muffins

These are good muffins to have for breakfast in the morning.

Make topping: in a small bowl combine pecans , 2 t of sugar and 1 t of wheat germ.

Set aside.

If using fresh raspberries , rinse and pat dry , set aside.

Combine flour 1 / 2 cup sugar , 1 / 2 cup wheat germ , baking powder , cinnamon and salt in a large bowl , mix well.

In a medium bowl , combine sour cream , milk and egg , blend well.

Add sour cream mixture all at once to dry ingredients , mix just until dry ingredients are moistened.

Gently fold in raspberries.

Fill cups of muffin pan , lined with paper baking cups , to almost full.

Sprinkle with topping , patting gently.

Bake in a 350 oven 23 to 26 minutes , until a toothpick inserted in center without touching a berry comes out clean.

Let muffins cool about 5 minutes before removing from pan.

Meanwhile , for glaze , combine powdered sugar and lemon juice in a small bowl , mix until smooth.

Drizzle over muffins.

Serve muffins warm.

pecans, sugar, wheat germ, raspberries, flour, baking powder, cinnamon, salt, sour cream, milk, egg, powdered sugar, lemon juice