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By Jane Espy

 

1 c. gluten free flour

1 t. baking powder

1 c reduced fat sour cream

1 stick butter

 

Preheat oven to 350 degrees. Mix flour and baking powder. Melt butter in a pan over the stove. Add sour cream and flour mixture. Drop by tablespoon into tiny muffin pans. Bake for 15 minutes.

 

My mother reports that it is essential to use tiny muffin pans for this recipe. This way, you get very small muffins so you can enjoy carbohydrates in small amounts.