Grease muffin pan (or use paper lined muffin cups, 6 to 8 depending on size).

Blend egg with sour cream, gently add to dry mix. Let batter rest 5 minutes. Stir lightly and fill pan or muffin cups 2/3 full. Bake at 400°F for 15 to 20 minutes until golden brown.

About 6 servings, 160 calories. This freezes well.

I discovered the sour cream helps to keep the muffins from crumbling and adds a nice tang!

Submitted by: Karen Cooks