Recipe courtesy of Food Network Kitchen
Save Recipe Print
Thyme Savors
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
12 muffins
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
12 muffins
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with paper liners; set aside. Melt the butter in a large skillet over medium-high heat. Add the leeks and celery and cook, stirring, until wilted, about 5 minutes. Add the parsley, thyme, walnuts and raisins; season with salt and pepper. Cook, stirring, until the vegetables are tender, about 5 more minutes; set aside to cool.

Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk in the milk, sour cream and egg until combined. Stir in all but 1/2 cup of the cooled vegetable mixture. Divide the batter among the prepared muffin cups, filling each almost to the top. Sprinkle the reserved vegetable mixture on top. Bake until the muffins bounce back when pressed, about 15 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.

Photograph by Kang Kim

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Martini Thyme

Recipe courtesy of David Rosengarten

Thyme Popovers

Recipe courtesy of Ina Garten

Thyme Lemonade

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword