Sour Cream and Herb MuffinsJack Andersen
Try these alongside egg dishes at brunch or with soup and salad for lunch.
Recipe information
Yield
Makes 12 muffins
Ingredients
2 1/4 cups unbleached all purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup sour cream
2 tablespoons olive oil
1/4 cup chopped fresh chives or green onion tops
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh marjoram
1/2 teaspoon grated lemon peel
Melted butter
Preparation
Step 1
Position rack in center of oven and preheat to 350°F. Butter 12 standard-size (1/3-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 butter.
Step 2
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.
