Dun Buttered Muffins Recipes

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DUN-BUTTERED MUFFINS



Dun-Buttered Muffins image

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.

Provided by Hey Jude

Categories     Quick Breads

Time 25m

Yield 24 muffins

Number Of Ingredients 3

2 cups biscuit mix, such as Bisquick
8 tablespoons butter, melted
1 cup reduced-fat sour cream

Steps:

  • Set aside a miniature muffin tin with 24 cups, or use 2 tins with 12 cups each.
  • 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.
  • 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.

Nutrition Facts : Calories 90.3, Fat 6.6, SaturatedFat 3.6, Cholesterol 14.3, Sodium 159, Carbohydrate 6.8, Fiber 0.2, Sugar 1.2, Protein 1.1

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