Recipe Courtesy Paula Deen
Show: Paula's Home CookingEpisode: Bag Lady
Please limit to 20 characters
Add Or Do Not Add
This recipe was saved to your Folder_Name folder.
Do not show this message again
Please sign in to save this recipe to your Recipe Box!!
Sign In or Create Your Recipe Box
You can create up to five timers
©Television Food Network G.P.All Rights Reserved.
Preheat oven to 350 degrees F.
Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.
Peaches and Cream Muffins
Cinnamon Swirl Sour Cream, Maple...
Buttermilk and Sour Cream Corn...
Sour Cream Cupcakes
View All 16 Breakfast Collections
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
You must be logged in to review this recipe.
or Sign Up to Review
Your review has been submitted for approval and will appear shortly. Thanks!
Read all 400 reviews
on February 14, 2013
Please provide the reason why you think this review is inappropriate.
You have to make these.Easy as can be. They pop right out of the mini muffin tin. By the way, they are awesome hot out of the oven, after they cool, not so much.
on January 17, 2013
I think the key to these turning out so good is first use a MINI muffin pan NOT a traditional pan. When I first read the recipe I over looked that and almost made the mistake of using a regular muffin pan. These are biscuts NOT muffins, so the title is misleading but they are still awesome. Second do no over mix. Like Jupsych said, fold the flour into the sour cream and butter mixture gently. These are so easy to make that I can make a batch in no time. They are excellent with my Texas Chili. :
on December 22, 2012
These muffins are very good. I must add that I am not a baker. These are more like the Red Lobster biscuits. The only reason I gave 4 instead of 5 stars is because you expect a traditional muffin. Mine did not rise much, but the Red Loster biscuits are small. Very Very buttery. One tip to those who are skeptic to try due to a couple of the poor reviews: Do not over mix. Mix you sour cream and butter well first. Be gentle with the mixing of flour. Do a fold in method. Adding in cheese is a plus. Good luck.
Full Schedule · Shows A-Z
Iron Chef America
See More Recipes »
Tomato Feta Pasta Salad
20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce
Recipe of the Day: What to Cook in May 2013
Things to Grill in Foil
Watch More Videos »
Oven Roasted Shrimp and Garlic
St. Paddy's Day Shepherd's Pie
Browse More Products »
Wild Blueberry Muffin Square Glass Boxed Candle by Food Network
Nonstick Muffin Pan by Farberware
Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.
See All of Scripps Networks Digital