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Buttery Mini-Muffins

Source of Recipe

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Recipe Introduction

These bite-size quick bread muffins will melt in your mouth.Perfect as an accompaniment to a tossed salad, but also good at breakfast with sweet butter & strawberry jam. Slice them in half & add a slice of deli ham for a quick hors d'oeuvre. Add a slice of fresh strawberry & pipe on a dab of whipped cream for a wonderful pick-up dessert.

List of Ingredients

2 C. self-rising flour
1 8-oz. container sour cream
1 C. butter, melted
1 T. sugar, optional -if you desire a touch of sweetness





Recipe

Stir together all ingredients just until blended. spoon batter into lightly greased miniature muffin pans, filling to the top.

Bake at 350° for 15 to 20 minutes or until lilghtly browned.
Yield: 36 mini-muffins

OPTION: for Herbed Muffins, add a tablespoon or two of your favorite chopped herb to the batter.

OPTION: substitute 2 C. biscuit mix, divided (Bisquick) for self-rising flour & use only 1/2 cup butter (no sugar). Sprinkle an extra 1/4 cup biscuit mix on flat surface. Drop dough by level tablespoonsful onto biscuit mix & roll into balls. Place 3 balls into each of 12 greased full-size muffin cups. Bake 15-20 min. Yield: 1 dozen