Tuesday, November 15, 2011

Sour Cream-Butter Muffins

Posted by Lori:

A few weeks ago I made this little muffins when ham and roasted potatoes were on the menu.  My family really liked the muffins, but I'll warn you - they are very rich tasting!  We cut some in half and placed a slice of ham in the middle, making a little sandwich.  I think that they would be great for brunches and showers.

I don't use fresh herbs much and didn't have dried chives.  I used dried parsley and it worked just fine.  I used 1 tablespoon of the dried herb, instead of 2 tablespoons of the fresh variety. You might prefer more.

Sour Cream-Butter Muffins

2 1/2 cups Bisquick mix (I used the same amount of this homemade baking mix recipe)
3/4  cup butter, melted
2 tablespoons chopped fresh chives
1 container (8oz.) sour cream

Heat oven to 350 degrees.  Lightly spray 36 mini muffin cups with cooking spray.  In large bowl, mix all ingredients just until moistened.  Divide batter evenly among muffin cups, filling almost to top.  Bake 25 minutes or until lightly browned.  Cool 2 minutes; remove muffins from pans.  Serve warm.
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