Instructions: 1. Line 6-cup muffin ring with paper baking cups.

2. Beat sour cream, milk, oil and egg in medium bowl with fork. Stir in remaining ingredients, all at once, just until flour is moistened. Fill each cup with scant 1/4 cup batter. Sprinkle with additional chopped fresh chives if desired.

3. Microwave uncovered on high 2 to 4 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in center comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.)

4. Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes. Serve warm. 6 MUFFINS; 170 CALORIES PER MUFFIN.

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