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
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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 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.
Makes 4 servings.
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