 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Try these as a perfect companion to a cocktail. Test Kitchen Specialist Marian Cooper Cairns likes to use a combination of parsley, thyme, and oregano, but sage, rosemary, basil, and chives will work just as well. Using a small cookie dough scoop for the batter gives the baked cupcakes a pretty round top. Ingredients:
1 1/2 cups sour cream |
1/2 cup cooked, finely crumbled bacon |
1/2 cup melted butter |
1/4 cup finely chopped assorted fresh herbs |
2 green onions, chopped |
1/2 teaspoon pepper |
2 cups self-rising flour |
6 ounces cream cheese, softened |
garnishes: assorted fresh herbs, cooked and crumbled bacon |
Directions:
1. Preheat oven to 375°. Stir together first 6 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.
2. Bake at 375° for 26 to 28 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.
|
|