Recipe by ellie_
I thought these sounded good and a way to use up some cake flour I bought for another recipe. Note: these use cake flour which isn't the same thing as all-purpose or self-rising flour. Recipe source: Martha Stewart Living
Top Review by Kittencal@recipezazz
I made this recipe because of my love for fresh thyme spice, these are good and different, I don't know if I would call them muffins though, they are more like a biscuit, usually I always increase the yeast for recipes but for this recipe I decreased the yeast to 1 tablespoon and that seemed to work fine. These are tender and buttery, I urge any thyme lover to make these, I know I will make them again! thanks Ellie...Kitten:)
- 1⁄2 cup butter, cut into small pieces
- 2 tablespoons butter, melted
- 2 tablespoons active dry yeast (or 1 envelope yeast)
- 1 cup warm water
- 2 tablespoons sugar
- 2 cups cake flour
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups sour cream
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
Directions See How It's Made
- Butter a 12-cup muffin tin and set aside.
- In a small bowl combine yeast, water and sugar and set aside.
- In a large bowl combine flours and salt. Using two knives or a pastry blender cut in butter (1/2 cup cut into small pieces) until mixture resembles coarse meal.
- Stir in yeast mixture.
- Stir in sour cream and thyme until combined.
- Spoon 1/3 cup dough into each cup of the prepared muffin tin.
- Cover with plastic wrap and let rise for 1 hour or until doubled.
- Preheat oven to 400-degrees F.
- Bake for 10 minutes. Remove from oven an dbrush with the melted butter. Return to oven and bake another 15-20 minutes or until golden brown.