Have lots of sour cream and no idea what to do with it? Make these with a nice creamy soup and you'll be in heaven. They crumble well enough to be yummy chunks in your soup, if you wish. I wish I could take credit for this recipe but it's a classic Paul Deen recipe that i've seen a few times on food network. Enjoy!
2 cups self rising flour (2 cups flour, 3 tsps baking powder and 2 tsp salt)
2 sticks butter, melted
1/2 pint sour cream
Preheat oven to 350 degrees
Combine all ingredients and spoon into small, ungreased muffin tins. Bake for 20 to 30 minutes. If you don't have a mini muffin tin, you can use a regular one but let the muffins cook, without peeking, for a full 30 minutes. If they aren't brown yet, give them about 7 more minutes tops.
Subscribe to:
Post Comments (Atom)
2 comments:
I have been getting a kick out of reading how much you save! I would love to do as well as you do. I have never quite understood the whole CVS thing, and while I see the money add up at the bottom of the receipt, I never see it applied. Is there something else I am supposed to do to receive that? LOVED your DSW deal! That was awesome. Thanks for any advice
be Blessed
Shayna
How easy is this recipe. I am definitely going to give them a try for Thanksgiving. Thanks for posting. Oh, I just made some blue cheese compound butter. I bet it would taste great on these.
Post a Comment