- 1 cup butter or margarine, softened
- 1 (8-ounce) carton sour cream
- 2 cups self-rising flour
How to Make It
Combine butter and sour cream; mix at low speed of an electric mixer until smooth. Add flour, stirring just until blended.
Spoon batter into ungreased miniature (1 3/4") muffin pans, using 1 tablespoon batter per muffin. Bake at 400° for 16 to 18 minutes or until golden.