Ingredients

• 1 ½ C sour cream

-1/2 C cooked, finely crumbled bacon

-1/2 C melted butter

-1/4 C finely chopped assorted fresh herbs (i.e. parsley, thyme, oregano, basil, chives)

-2 green onions, chopped

-1/2 t pepper

-2 C self-rising flour

-6 oz cream cheese, softened

Preparation

  1. Preheat oven to 375 º
  2. Stir together sour cream through pepper, then stir in flour until blended (mixture will be thick)
  3. Spoon batter into light greased mini muffin tins, filling completely
  4. Bake for 26-28 minutes
  5. Remove and cool completely (about 30 minutes)
  6. Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.