Title: Sour Cream And Herb Muffins
Categories: October 199
Yield: 1 servings

2 1/4 c Unbleached all purpose flour
2 ts Baking powder
1 1/4 ts Salt
1/2 ts Baking soda
1 c Buttermilk
2 lg Eggs
1/4 c Sour cream
2 tb Olive oil
1/4 c Chopped fresh chives or
-green onion tops
2 tb Chopped fresh basil
1 tb Chopped fresh dill
2 ts Chopped fresh marjoram
1/2 ts Grated lemon peel
Melted butter

Position rack in center of oven and preheat to 350øF. 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 .

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); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.