These are a wonderful pairing for any soup, especially good with chowders and my butternut squash soup. Tender, moist and substantial.
Herb & Grits Muffins
1 1/2 cups all purpose flour
1 1/4 cups instant grits (not regular or they do not become tender) or corn meal
3/4 cup cake flour (a lighter flour, lightens the muffin)
1/4 cup sugar
1 Tbl. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, cut into small pieces
1/3 cup olive oil
3 large eggs
1 1/3 cups buttermilk
1/4 cup fresh flat-leaf (Italian) parsley
2 Tbl. fresh minced chives or the green tops of green onions
2 Tbl. dried basil
Preheat the oven to 375 degrees.
Grease 12 regular muffin cups with butter.
Cut butter into small pieces.In a medium sized bowl combine the flour, instant grits or cornmeal, cake flour, sugar, baking powder, baking soda and salt.
Using an electric mixer on low speed, add the butter and olive oilMix until thick crumbs form.Add the eggs, buttermilk, parsley, chives or green onion tops and basil.Beat just until the mixture is smooth and the herbs are evenly distributed. do NOT over beat.
Spoon the muffin mixture evenly between the 12 muffin cups.
Bake until golden, dry in the center and springy to the touch, about 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins.
Serve the muffins warm or at room temperature.
Williams and Sonoma recipe
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