Sour Cream Muffins

2 c Bisquick

1 c (8 oz) sour cream

1/4 c sugar

1 egg

1/2 tsp baking soda

Preheat oven to 325 degrees. Line a 12-cup (regular size) muffin pan with paper liners. Combine all ingredients in a mixing bowl. Mix well. Turn into prepared muffin pans (I like to use a #20 disher) and bake for 20 minutes. Remove from pan and cool on wire rack. These muffins do not get very dark.