- 1⁄2 cup Laura Lynn butter melted
- 1⁄2 cup Laura Lynn sour cream
- 1 cup Laura Lynn Self-Rising Flour
- Preheat oven to 400 degrees.
- Spray mini muffin pan with non-stick spray
- Stir together melted butter and sour cream, then add flour and mix to incorporate. Drop batter by heaping tablespoons into muffin tin.
- Bake 15 – 20 minutes until lightly golden.
- Great served with your favorite Unicoi Preserves (available in the Ingles deli). Yield: 12-14 mini muffins.