2 cups self-rising flour
8 ounces sour cream
1 cup butter, melted
1 tablespoon of chopped chives or herbs (optional)
Stir
together all ingredients just until blended. Spoon batter into lightly
greased miniature muffin pans, filling to the top. Bake at 350 degrees
for 25 minutes, or until lightly browned. Make 30 muffins.
