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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
2 cups biscuit mix, such as bisquick |
8 tablespoons butter, melted |
1 cup reduced-fat sour cream |
Directions:
1. Set aside a miniature muffin tin with 24 cups, or use 2 tins with 12 cups each.
2. 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.
3. 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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