Buttery Sour Cream Muffins
Total TimePrep/Total Time: 30 min.
- 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.
Editor's NoteAs a substitute for self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2 cup.
Nutrition Facts1 muffin: 272 calories, 22g fat (14g saturated fat), 61mg cholesterol, 459mg sodium, 16g carbohydrate (1g sugars, 0 fiber), 4g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jul 16, 2010
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!
Jan 30, 2009
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! :)
Jan 30, 2009
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.