Sour Cream Muffins

Bread Sour cream muffins II’m breakfast brigade chief for Saturday morning at the beach. Nothing says it better than these mini muffins with strawberry preserves, fresh from Peg’s kitchen just canned last week!  Mmmm Mmmm Good! Add a little fresh squeezed oj and a cup of java and BOOM! I am duty free!

Bread Sour cream muffins II

2 cups self rising flour, sifted
1 1/2 sticks Land O Lakes Light butter, melted
1 cup sour cream (do not substitute with fat free)
1/4 stick Land O Lakes Light butter, melted (to pour over cooked muffins)

Preheat oven to 350°.
Combine flour, butter, and sour cream gently with large spoon, being careful not to overwork dough.
Spoon into ungreased mini muffin tins by tablespoon.
Bake for 20 to 25 minutes.
When cooled enough to handle, place on serving plate and pour melted butter over tops.

*Author’s Note: You may add 1/4 cup grated cheese to the dough or 1/4 cup sugar for breakfast muffins.

Makes 24 mini muffins.

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