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.
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.
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