Mini Sour Cream Muffins with Fresh Cranberry Butter

 

This was a perfect combination and a great treat for a cold winter day.

Yield:  About 30 mini muffins or 12 regular sized ones

Ingredients:
2 cups self rising flour
1/3 cup white sugar
1/3 tsp salt
1 1/2 cups sour cream
1/4 cup milk
2 tbsp butter, melted
1 large egg
1 tsp vanilla extract

Directions:
Preheat oven to 400 degrees.  Grease the muffin pan you are using with cooking spray.  I used 24 cup muffin pans and ended up with about 32 mini muffins.

Combine dry ingredients.  Mix in wet ingredients and stir until combined.  Fill muffin cup about 3/4 full with mixture.

Bake for about 15-20 minutes or until muffins have risen and are firm.  These are great served warm!

As you can see, these muffins didn't get that brown on the top, but don't be fooled and overcook; check the bottoms, which should be brown after the appropriate cooking time.  This is delicious served with cranberry butter.  Click the link below for the recipe.

Cranberry Butter Recipe