1/2 pound real butter (room temp.)
Sm. container lowfat sour cream
2 c. self-rising flour
Mix butter and flour well with hands or possibly wooden spoon. Then stir in lowfat sour cream. Drop with 2 tsp. into tiny muffin tins slightly greased. Bake 350 about 30 min. Can bake about 20 min (not too brown). Cold. Then put in plastic bags and freeze. When ready to serve remove from freezer and let thaw - heat thoroughly on baking sheet. Serve warm - no butter needed.