Title : Parmesan herb muffins
Categories : Muffins, breads, dinner
Servings : 4

2 c Unbleached flour 1 tb Sugar
1 1/2 ts Baking powder 1/2 ts Baking soda
1/2 ts Sage leaves, crumbled 1/2 c Chopped fresh parsley
1/4 c Grated parmesan cheese 1 1/4 c Butter/sour milk
1/4 c Butter/margarine, melted 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.

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