Sour Cream Muffins

• 2-1/2 cups Biscuit Mix
• 1/4 cup Sugar
• 1 teaspoon Baking Soda
• 1 Egg, beaten
• 1 Pint (16 ounces) Sour Cream

Mix biscuit mix, sugar and baking soda together in a mixing bowl. Quickly stir in egg and sour cream. Batter should be lumpy; do not overmix. Butter muffin pans and fill 3/4 full with batter.

Bake in a preheated 400° oven for 15 minutes or until lightly browned.

Yield: makes 12 muffins.