Try this Raspberry Sour Cream Muffins recipe, or contribute your own.
Suggest a better descriptionheast 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)
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Serving Size: 1 Serving (1516g) | ||
Recipe Makes: 1 | ||
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Calories: 2999 | ||
Calories from Fat: 460 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.1g | 68 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 294.8mg | 91 % | |
Sodium 1089.9mg | 38 % | |
Potassium 1614.1mg | 42 % | |
Total Carbohydrate 595.3g | 175 % | |
Dietary Fiber 19.8g | 79 % | |
Sugars, other 575.5g | ||
Protein 56.7g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2999
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