Ingredients:
2 cups self-rising flour
1 (8 ounce) containers sour cream
1 cup butter or 1 cup margarine, melted
Directions:
Stir together all ingredients just until blended.
Spoon batter into lightly greased miniature muffin pans, filling to the top.
Bake at 350*F (174*C) for 25 minutes or until lightly browned.
Servings: 30
Time preparation: 5 min.
Time total: 30 min.