Lemon Thyme Muffins

By lorik

These simple, savory quick-bread muffins are delicious on their own
but pair perfectly with the hearty beef and saucy red wine stew.

Ingredients

• WHISK:
• 2 cups all-purpose flour
• 2 Tbsp. minced fresh thyme
• 2 Tbsp. minced lemon zest
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 tsp. baking soda
• 3/4 cup shredded Gruyère
• MIX:
• 1 cup sour cream
• 1/2 cup olive oil
• 2 eggs

Preparation

Step 1

Preheat oven to 350°. Coat a 12-cup muffin pan with nonstick spray; set aside.

Whisk together flour, thyme, zest, baking powder, salt, pepper, and
baking soda in a large bowl. Stir in Gruyère; form a well in the center.
Mix sour cream, oil, and eggs in a measuring cup with a pour spout until eggs are lightly beaten; pour into well of dry ingredients and stir just until combined.

Scoop batter into muffin cups with a generous #20 (1/4 cup) scoop. Bake muffins until a toothpick inserted into centers comes out clean, 22–25 minutes. When pan is cool enough to handle, turn muffins out of cups onto a rack to cool completely.

Per muffin: 229 cal; 16g total fat (5g sat); 52mg chol;
319mg sodium; 16g carb; 1g fiber; 6g protein