Yield: 1 dozen muffins

2 cups self-rising flour
1 tablespoon sugar
¼ teaspoon salt
1½ cups sour cream
¼ cup whole milk
2 tablespoons melted butter
1 large egg


1. Preheat oven to 400°. Spray a 12-cup muffin pan with nonstick cooking spray.

2. In a large bowl, combine flour, sugar, and salt. Make a well in the center of dry ingredients. In a small bowl, whisk together sour cream, milk, melted butter, and egg. Pour sour cream mixture into well; stir just until moistened. Spoon mixture into prepared muffin pan.

3. Bake until muffins are golden brown, 17 to 19 minutes. Let cool in pan on a wire rack for 5 minutes. Remove from pan, and let cool completely.