Preheat oven to 375 degrees. Lightly grease 5 muffin cup molds. Set aside
In a large mixing bowl whisk or sift together all the dry ingredients until there are no lumps in the dry ingredients
Add the egg. Stir until fully combined and all the dry ingredients are moist
Add the butter. Stir until a smooth moist batter forms. Massage 30 seconds to make sure of texture. Place back into the bowl. Place in the refrigerator for 5 minutes to absorb any excess moisture
Remove from the refrigerator. Divide dough evenly between the prepared muffin cups. (about 1 TBS + 2 tsp of dough in each cup) Press the dough evenly up the sides and throughout the bottom of each muffin cup. Place in preheated oven. Bake 375 for 10 minutes or until golden.
Remove from the oven. They will be soft but will firm up as they cool. Cool in pan about 15 minutes or until firm
Remove from the pan. Transfer to a wire rack and cool completely before using. Store leftovers in an airtight container at room temperature up to 3 days