Photo: Iain Bagwell; Styling: Angie Mosier
For pretty, rounded muffin tops, use a small ice-cream scoop to fill the muffin cups.
Makes 2 dozen
Total time: 40 Minutes
2 cups self-rising flour
1 (8-oz.) container sour cream
1/2 cup butter, melted
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.