These savoury muffins are a result of an experiment; I wanted to bake muffins, but had no butter in the house. My husband was thrilled with the result and I've baked them regularly at the weekend ever since. They taste best warm with butter.
You can use yoghurt or creme fraiche instead of soured cream.
Just make these....had no soured cream or yoghurt in and used single cream with dash of lemon juice and they have risen and come out great. Tastes great too. V v easy to prepare. - 22 May 2012
I followed the recipe exactly but the mixture was much too dry (like cookie dough) so I added more milk and they've turned out so rubbery they bounce. They taste ok. Waste of good ingredients! - 09 Aug 2017 (Review from Allrecipes AU | NZ)