I made half plain and half with rosemary. Definitely would not make plain again. Pretty good with the rosemary and will make those again. Also, ended up having to bake for an hour before any browning occurred.
For pretty, rounded muffin tops, use a small ice-cream scoop to fill the muffin cups.
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Total: 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.
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