Sour Cream Thyme Muffins

• 12 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 12 teaspoons salt
• 1 12 cups sour cream
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

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.
4. Using two knives or a pastry blender cut in butter (1/2 cup cut into small pieces) until mixture resembles coarse meal.
5. Stir in yeast mixture.
6. Stir in sour cream and thyme until combined.
7. Spoon 1/3 cup dough into each cup of the prepared muffin tin.
8. Cover with plastic wrap and let rise for 1 hour or until doubled.
9. Preheat oven to 400-degrees F.
10. Bake for 10 minutes.
11. Remove from oven an dbrush with the melted butter.
12. Return to oven and bake another 15-20 minutes or until golden brown.

butter, butter, active dry yeast, water, sugar, cake flour, flour, salt, sour cream, thyme

Taken from www.food.com/recipe/sour-cream-thyme-muffins-152805 (may not work)