Sour cream and herb muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Unbleached all purpose flour |
| 2 | teaspoons | Baking powder |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1 | cup | Buttermilk |
| 2 | larges | Eggs |
| ¼ | cup | Sour cream |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Chopped fresh chives or green onion tops |
| 2 | tablespoons | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh dill |
| 2 | teaspoons | Chopped fresh marjoram |
| ½ | teaspoon | Grated lemon peel |
| Melted butter | ||
Directions
Position rack in center of oven and preheat to 350øF. Butter 12 standard-size (⅓-cup volume) muffin cups or line cups with muffin papers.
Whisk first 4 ingredients in large bowl to blend well. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir buttermilk mixture into flour mixture. Divide batter among prepared cups. Brush tops lightly with melted .
Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.
Makes 12 muffins.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 599 Calories (kcal); 50g Total Fat; (74% calories from fat); 21g Protein; 18g Carbohydrate; 408mg Cholesterol; 4668mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.