Parmesan Herb Muffins

Parmesan Herb Muffins
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2 cups Unbleached Flour
1 tablespoon Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sage Leaves — Crumbled
1/2 cup Chopped Fresh Parsley
1/4 cup Grated Parmesan Cheese
1 1/4 cups Butter/Sour Milk
1/4 cup Butter/Margarine — Melted
1 each Large Egg

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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 fu
ll.

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 baki
ng.

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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