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Parmesan herb muffins

Yield: 4 Servings

Ingredients:

• 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 ea Large Egg

Instructions:

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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