Title: Parmesan Herb Muffins
Categories: Bread
Yield: 4 Servings
| 2 | c | Unbleached flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Sage leaves, crumbled |
| 1/4 | c | Grated parmesan cheese |
| 1/4 | c | Butter/margarine, melted |
| 1 | tb | Sugar |
| 1/2 | ts | Baking soda |
| 1/2 | c | Chopped fresh parsley |
| 1 1/4 | c | Butter/sour milk |
| 1 | | Large egg |
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line
with paper baking cups. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour sugar, baking powder, baking soda, sage,
parsley and cheese, blend well. Add butter/sour milk, margarine and egg;
stir just until dry ingredients are moistened. Fill prepared muffin cups
2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until
toothpick inserted in center coumes out clean. Serve hot. MICROWAVE
DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup
microwave-safe muffin pan, line each with 2 paper baking cups to absorb
moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin
with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes
or until toothpick inserted in center comes out clean, rotating pan 1/2
turn halfway through baking. Remove muffins from pan and immediatedly
discard outer baking cups. Cool 1 minute on wire rack before serving.
Repeat with remaining batter.