“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.
- 1/2 cup self-rising flour
- 1/4 cup butter, melted
- 1/4 cup sour cream
- 1 tablespoon water
- Preheat oven to 350°. In a small bowl, mix all ingredients just until moistened. Coat muffin cups with cooking spray; fill three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 3 servings.
Originally published as Buttery Sour Cream Muffins in Cooking for 2 Summer 2008, p60
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