Makes 20 2-inch muffins
Sift the dry ingredients.
Beat the egg and beat into it the sour cream and melted butter. Add to the sifted dry ingredients in a few quick strokes (prolonged beating or stiring makes muffins tough).
Spoon the batter (which should be lumpy) into well-greased muffin tins. Fill the tins 2/3 full.
Bake in a preheated 400° oven 20 to 25 minutes.