Name: Dun-Buttered Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 muffins
Ingredients: 2 cups biscuit mix, such as Bisquick; 8 tablespoons butter, melted; 1 cup reduced-fat sour cream

Recipe by Hey Jude

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Chicago Sun-Times, originally from Dinner Doctor Ann Byrn. Don't substitute fat-free sour cream, they won't turn out right. Can also use these for strawberry shortcake dessert.

Ready In:: 25mins
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ingredients

2 cups biscuit mix, such as Bisquick
8 tablespoons butter, melted
1 cup reduced-fat sour cream

directions

Set aside a miniature muffin tin with 24 cups, or use 2 tins with 12 cups each.
Place biscuit mix, butter and sour cream in a large mixing bowl and stir with a wooden spoon until ingredients come together. Spoon batter by tablespoons into ungreased muffin tins, filling the cups 2/3 full.
Bake muffins on center rack of a preheated 350° oven until they are light brown, 15-18 minutes. Remove muffin tins from oven and place them on a wire rack to cool for 10 minutes. Then, run a sharp knife around edges of muffins and invert them onto the rack. Transfer to a platter and serve at once.

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RECIPE MADE WITH LOVE BY

@Hey Jude

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@Hey Jude

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"Chicago Sun-Times, originally from Dinner Doctor Ann Byrn. Don't substitute fat-free sour cream, they won't turn out right. Can also use these for strawberry shortcake dessert."

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creation by Hey Jude

6/17/2006

Chicago Sun-Times, originally from Dinner Doctor Ann Byrn. Don't substitute fat-free sour cream, they won't turn out right. Can also use these for strawberry shortcake dessert.