JINADOVI'S DUN BUTTERED MUFFINS
2 cups Carbquik, lightly spooned into measuring cup
1/2 cup butter, melted
1 cup sour cream
Put the Carbquik, butter and sour cream in a large bowl and stir well until the ingredients come together to form a very stiff dough. Fill 24 ungreased mini muffin cups. Bake at 350º 15-18 minutes or until golden brown. Cool on a rack 10 minutes then pop them out of the tin with a knife. Serve warm or cooled.
Makes 24 mini muffins
Can be frozen
Per Muffin: 81 Calories; 8g Fat; 2g Protein; 5g Carbohydrate; 3.5g Dietary Fiber; 1.5g Net Carbs
Per 2 Muffins: 163 Calories; 15g Fat; 4g Protein; 11g Carbohydrate; 8g Dietary Fiber; 3g Net Carbs
Even though mine got quite dark, the centers still seemed a little doughy after 18 minutes, but they're good. The outside is sort of crispy. They're actually more like moist biscuits than muffins. These would be great with jam on them if you can afford the carbs. Due to the Carbquik, they border on being a little salty. You could use half unsalted butter to fix that. They might be too flat tasting with all unsalted butter though. I was able to pop mine out of the tin right away without cooling first because I used a nonstick tin.
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