source modified from The Williams-Sonoma Collection: Muffins
Makes 12 Muffins
1 1/2 cups all-purpose flour
1 1/4 cups polenta (regular or instant)
3/4 cups cake flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 cup unsalted butter, cold and cut into small cubes
1/3 cup extra-virgin olive oil
3 large eggs
1 1/3 cups low-fat buttermilk
1/4 cup flat-leaf Italian parsley, fresh, packed and chopped
2 tablespoons chives, fresh and minced
2 tablespoons basil, fresh and minced
Preheat oven to 375 degrees. Spray muffin pan with non-stick spray.
In a large bowl, stir together the flour, polenta, cake flour, sugar, baking powder, baking soda and salt.
In a bowl of an electric mixer, add the butter and olive oil – then add the flour mixture and mix on low speed until thick crumbs form. Add the eggs, buttermilk, parsley, chives and basil. Mix just until the batter is blended and the herbs and distributed throughout the mixture.
Spoon the batter into each muffin cup up to the rim of each well.
Bake for about 20-23 minutes -or- until they are golden and when inserting a toothpick through the center of muffins, it comes out clean. Transfer the baking pan to a wire rack and let it cook for about 10 minutes. Unmold the muffins and serve them warm or at room temperature with butter.
Store in an airtight container.