- Butter, for preparing the pan
- 1 tablespoon unsalted butter
- 1 large shallot, finely chopped
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon table salt
- ¾ cup polenta or coarsely ground yellow cornmeal
- 2 large eggs, lightly beaten
- 4 tablespoons (½ stick) unsalted butter, melted and cooled
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon finely chopped lemon zest
- 2 teaspoons finely chopped fresh oregano or 1 scant teaspoon dried oregano, crumbled
- PREHEAT THE OVEN to 425°F. Butter a 12-cup standard-size muffin pan thoroughly.
- IN A SMALL SKILLET, heat 1 tablespoon of butter over medium heat and sauté the shallot until softened, about 3 to 4 minutes. In a small mixing bowl, sift together the flour, baking powder, baking soda, sugar, and salt. Stir in the polenta with a fork until the dry ingredients are evenly blended. In a large mixing bowl, beat together the eggs, melted butter, sour cream, and milk until well combined. Add the softened shallot, lemon zest, oregano, and the dry ingredients and stir with a fork until just blended. Do not overmix. Divide the batter equally among the muffin cups, filling them all the way up.
- BAKE FOR 20 MINUTES, or until puffed and deep golden. Cool on a rack and serve while still slightly warm.