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48 muffins
suggest servings
| 2 | cups | flour, self-rising | |
| 1 | cup | butter | at room temperature |
| 1 | cup | sour cream | |
| 1/2 | cup | sesame seeds | lightly toasted |
| 1 | tablespoon | paprika | |
| 1 | x | nonstick cooking spray |
Preheat the oven to 425F.
In a mixing bowl, mix the flour and softened butter with a fork until barely blended.
Add the sour cream, sesame seeds, and paprika and mix again until barely blended.
Spray baking sheets or mini-muffin cups with vegetable cooking spray.
Drop the dough by teaspoonfuls onto the pan or into the muffin cups.
Bake until brown around the edges, about 10 minutes.
Watch closely, for they burn easily.
| % Daily Value* | |
| Total Fat 68.0g | 104% |
| Saturated Fat 38.0g | 190% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 1154mg | 48% |
| Total Carbohydrate 54.0g | 18% |
| Dietary Fiber 4.0g | 17% |
| Sugars 0.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 52% | Vitamin C | 3% | |
| Calcium | 47% | Iron | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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