Ingredients:
1/2c (1 stick) cold unsalted butter, cut into small pieces
1 envelope (1/4 oz) active dry yeast
1 c warm water (105-110*)
2 Tbs sugar
2c cake flour
2c all purpose flour
1.5 ts salt
1.5c sour crea
2 Tbs fresh thyme leaves
Butter a standard 12-c muffin tin and set aside.
Stir yeast, water and sugar together in a small bowl and let sit for 5 minutes until mixture gets a little foamy. Stir until yeast dissolves.
Whisk flours and salt together. Cut in butter with pastry blender (or cuisinart, if you're lazy) until it looks like coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.
Divide mixture between 12 muffin cups - aproximately a heaping 1/3c. Cover with buttered plastic wrap and let rise in a warm place about 1hr or until doubled in size.
Preheat oven to 400* and bake about 20 minutes until golden brown. Remove from muffin pan immediately and serve warm.
From Martha Stewart
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