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Butter Muffins

Photo: Iain Bagwell; Styling: Angie Mosier
Hands-on time 15 mins
Total time 40 mins
Yield Makes 2 dozen
For pretty, rounded muffin tops, use a small ice-cream scoop to fill the muffin cups.

Ingredients

  • 2 cups self-rising flour
  • 1 (8-oz.) container sour cream
  • 1/2 cup butter, melted

How to Make It

  1. Preheat oven to 350°. Stir together all ingredients in a large bowl just until blended. Spoon batter into 2 lightly greased 12-cup miniature muffin pans, filling completely full. Bake 25 to 28 minutes or until muffins are golden brown.