By Perre Coleman Magness, The Runaway Spoon
Makes 12 muffins
1 package active dry yeast
1/4 cup warm water (110 degrees F)
2-1/2 cups all-purpose flour
3/4 cups sour cream
1 egg
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons chopped chives
1 teaspoon salt
1. Combine the yeast and warm water in the bowl of a stand mixer leave for a few minutes until the yeast is foamy.
2. Add the remaining ingredients and beat until well combined and smooth. Pull the dough from the paddle, cover and let rise in a warm place until doubled in bulk.
3. Turn the oven to 400 degrees F. to preheat and grease 12 muffin cups. Punch down the dough and divide equally among the muffin cups. Cover the pan with a tea towel and let the muffins rise again until doubled in bulk, about 45 minutes.
4. Bake the muffins fro 15 minutes until lightly browned.
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