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.

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