Charlisa's Extra-Good Sesame Drop Biscuit-Muffins
Yield
48 muffinsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
self-rising flour
|
|
| 1 | cup |
butter
at room temperature |
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
sesame seeds
lightly toasted |
|
| 1 | tablespoon |
paprika
|
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
self-rising flour
|
|
| 237 | ml |
butter
at room temperature |
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
sesame seeds
lightly toasted |
|
| 15 | ml |
paprika
|
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Preheat the oven to 425℉ (220℃).
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.
