One time, I stopped by a friend's house at the dinner hour and found her family was eating the yummiest little sour cream muffins. They required only a couple of ingredients and were really more like biscuits, only in the shape of flat little muffins.
For this week's recipe, I wanted some sort of bread that would be a good accompaniment to a big pot of vegetable soup I had made. When I found a tea room recipe for Dill Muffins similar to those my friend had made, I knew this was what I wanted to make, and it couldn't have been easier!
The recipe comes from "Teatime Friendships at Patricia's," a three-ring notebook of recipes I bought online several years ago. It includes lots of traditional teatime fare, and I especially enjoyed seeing the photos of tea room owner Patricia Shell and her friends wearing Victorian dresses and bearing teacups. Since this Missouri tea room has now closed, I'm happy I at least got to visit it in the pages of this cookbook! And now here's the super easy recipe.
1/4 cup butter, softened
1 cup unsifted self-rising flour
1/2 cup sour cream
1 teaspoon dill
1/2 cup milk
Preheat oven to 350 degrees. Blend all ingredients and fill muffin tins sprayed with cooking spray 1/2 full. Bake 20-22 minutes, just until edges are starting to turn golden. Yields 12 delicious, flat little muffins, spongey in texture. I think these would be great sliced in half and used as tea sandwich bread, and this recipe would also make excellent mini muffins!