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.