Shopping List

  • 1⁄2 cup Laura Lynn butter melted
  • 1⁄2 cup Laura Lynn sour cream
  • 1 cup Laura Lynn Self-Rising Flour



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