“These freeze nicely, just let them come to room temperature and either microwave or wrap completely in aluminum foil and reheat in a 350 degree oven for about 10 minutes or until freshened.”
READY IN:
22mins
YIELD:
24 Muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Spray a 24 count mini muffin pan with non-stick spray.
  3. Mix the flour, sour cream and butter until well blended.
  4. Scoop spoonfuls of the batter into the muffin pan and bake at for about 10 to 12 minutes.

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