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| SOUR CREAM MUFFINS | |
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1/2 c. butter, softened 8 oz. carton sour cream 2 c. Bisquick Cream butter. Stir in sour cream. Slowly add Bisquick. Stir just until moistened. Spoon into lightly greased miniature muffin pans. Fill 2/3 full. Bake at 350 degrees about 15 minutes or until lightly browned. Makes 3 dozen. | |
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