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“This quick recipe is ideal when you’re in a hurry,” says Mary Cleckley of Slaton, Texas. “It’s great with soup or beef stew.” These moist muffins are filled with rich buttery flavor and would also be nice served with fresh fruit.
This recipe is:
Quick
Nutritional Facts 1 muffin (prepared with reduced-fat sour cream) equals 272 calories, 22 g fat (14 g saturated fat), 61 mg cholesterol, 459 mg sodium, 16 g carbohydrate, trace fiber, 4 g protein.
Originally published as Buttery Sour Cream Muffins in Cooking for 2 Summer 2008, p60
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Reviewed on Jul. 16, 2010 by Robynxx
These were best right out of the oven! Buttery and soft, although the sour cream taste was odd - at first I thought I didn't like that but I ate three in a row! I doubled the recipe; I think you could probably use less butter because there was a pool of butter in the muffin tins that had leaked through the paper cups! Thanks for the simply yummy recipe!
Reviewed on Jan. 30, 2009 by HDMac_WA
I am not fond of self rising flour. I am interested in these though. I might make my own self rising flour with LESS salt or try subbing Bisquick mix. Sounds llike it could be interchangeable in this recipe. I will have to give them a try. Also I think if I made my own self rising flour, I might use whole white wheat for more fiber. :) just my thoughts! :)
Reviewed on Jan. 30, 2009 by onemuffinmagic
The muffins were very moist. They didn't have a lot of flavor on their own but when served with chili they seemed to fit nicely with one another.
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