Sour Cream Thyme Muffins

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

• Ready In: 2 hrs
• Yields: 12 muffins

Ingredients

• 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

1. Butter a 12-cup muffin tin and set aside.
2. In a small bowl combine yeast, water and sugar and set aside.
3. 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.
4. Stir in yeast mixture.
5. Stir in sour cream and thyme until combined.
6. Spoon 1/3 cup dough into each cup of the prepared muffin tin.
7. Cover with plastic wrap and let rise for 1 hour or until doubled.
8. Preheat oven to 400-degrees F.
9. 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.