Title: Parmesan Herb Muffins
Categories: Muffins, Breads, Dinner
Yield: 4 servings
2 c Unbleached flour
1 1/2 t Baking powder
1/2 t Sage leaves, crumbled
1/4 c Grated parmesan cheese
1/4 c Butter/margarine, melted
1 T Sugar
1/2 t Baking soda
1/2 c Chopped fresh parsley
1 1/4 c Butter/sour milk
1 ea 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