Dun-Buttered Muffins

From The Dinner Doctor

2 C biscuit mix
8 Tbsp butter, melted
1 C reduced-fat sour cream

Place a rack in the center of the oven and preheat the oven to 350. Set aside a miniature muffin tin with 24 cups or two 12-cup tins.
Place the biscuit mix, butter, and sour cream in a large bowl and stir with a wooden spoon until the ingredients come together. Spoon the batter by the tablespoonful into the ungreased muffin tin, filling the cups two-thirds full.
Bake the muffins until they are light brown, 15-18 minutes. Remove the muffin tins from the oven and place them on a wire rack to cool for 10 minutes. Then, run a sharp knife around the edge of the muffins and invert them onto the rack. Transfer them to a platter and serve at once.