Parmesan Herb Muffins

Servings: 4
Ingredients:

2 c  Unbleached Flour
1 T  Sugar
1 1/2 t  Baking Powder
1/2 t  Baking Soda
1/2 t  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 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 batter.

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