Description
Little muffins that melt in your mouth in 3 different flavors to choose from: Original, Garlic Cheese, or Black Pepper Bacon.
Ingredients
Units
Scale
OriginalÂ
- 1 cup salted butter, softened but still cool
- 1 cup sour cream
- 2 cups self-rising flour, sifted
- Garlic Cheese Mini- Muffins
Garlic Cheese Mini-Muffin Ingredients
- original mini-muffin ingredients
- 3/4 teaspoon garlic granules
- 1/4 teaspoon cayenne pepper
- 1/2 cup extra-sharp cheddar cheese, grated
Black Pepper Bacon Mini-Muffins
- Original Mini-Muffin Ingredients
- 1 1/4 teaspoons coarse black pepper
- 1/2 cup cooked bacon, chopped
Instructions
Preheat oven to 400 degrees. Do not grease the muffin pan; there is enough butter in the recipe for the muffins to slide out after baking.
Plain Min-Muffins
- Cream butter with an electric mixer.
- Mix in sour cream.
- Add flour a little at a time until all the ingredients are well blended; the batter will be thick.
- Spoon a rounded tablespoon of batter into 24 individual mini-muffins, in equal amounts.
- Bake for 20 minutes; serve warm.
Garlic Cheese Mini-Muffins
- Mix together the original plain mini-muffins according to the above instructions from 1 to 3.
- Stir in the garlic granules, cayenne pepper, and the cheese; the batter will be thick.
- Spoon a rounded tablespoon of batter into 24 individual mini-muffins, in equal amounts.
- Bake for 20 minutes; serve warm.Â
Black Pepper Bacon Mini-Muffins
- Mix together the original plain mini-muffins according to the above instructions from 1 to 3.
- Stir in the black pepper and the bacon. The batter will be thick.
- Spoon a rounded tablespoon of batter into 24 individual mini-muffins, in equal amounts.
- Bake for 20 minutes; serve warm.Â
Notes
- Let the butter soften for 30 minutes to 1 hour from the refrigerator; it should still be cool to the touch.
- These freeze well and reheat in the oven or microwave when ready to serve.
- Serve as a side dish, appetizer, or snack.
- The nutrition facts below are for the plain muffin recipe only.
