Makes 12

2 ¼ cups unbleached all purpose flour
2 teaspoons baking powder
1 ¼ teaspoons salt
½ teaspoon baking soda
1 cup buttermilk
2 large eggs
¼ cup sour cream
2 tablespoons olive oil
¼ cup chopped fresh chives or green onions
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh marjoram
½ teaspoon grated lemon peel
Melted butter

Position oven rack in center of oven and preheat to 350°F. 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. Whisk buttermilk, eggs, sour cream, and oil in medium bowl to blend. Whisk in all herbs and lemon [peel. Stir buttermilk mixture into flour mixture, divide batter among prepared cups. Brush tops lightly with melted butter.

Bake muffins 20 minutes. Brush tops with butter. Continue baking until muffins are golden brown on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. (Can be made 6 hours ahead, let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes. Serve warm or at room temperature.

Copyright © 2006 by Barbara Fairchild. All rights reserved.