It’s this time of year that I think about some of the most delicious things my Mother cooked…
Something warm from the oven, I would grab one, head out on my bike and resting on the seat, with the Arkansas fall wind blowing cold on my face, relish with childish happiness, the melty goodness of whatever homemade treat she had baked.
So do this.. it’s easy.
When you are at the store, get you a muffin tin if you don’t have one.
While you are there, pick up a small bag of self rising flour (don’t worry, if you are saying to yourself, “I will NEVER use this”, you can keep it in the freezer. BUT you might just find you use it up before the month is out! These things are THAT good.)
Go ahead and get some real butter (you are going to use 2 sticks) and a carton of sour cream (enough for a half pint. By the way, that’s 8 oz or 1 cup!). LLet the butter get real soft. (An excellent choice would be to use Smart Balance if you want to watch… well you know, fat and cholesterol, etc.)
Get ready, get set and GO! Take those three ingredients and put them in a mixing bowl and give them a good stir. Don’t over stir, just enough till everything is mixed nicely
Spoon mixture into your muffin tins, filling about 1/2 to 2/3 full and bake them for 20 -30 minutes in your oven that you turned to 350 degrees before you started all this. (You don’t need to butter the muffin tin)
Sour Cream Muffins
2 cups self rising flour
2 sticks butter
1/2 pint sour cream
Preheat oven to 350 degrees F. Mix all ingredients in a bowl and spoon about 1/2 into ungreased muffin tins. Bake for 20 – 30 minutes
