Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Unbleached Flour |
| 1 tablespoon | Sugar |
| 1½ teaspoon | Baking Powder |
| ½ teaspoon | Baking Soda |
| ½ teaspoon | Sage Leaves, Crumbled |
| ½ cup | Chopped Fresh Parsley |
| ¼ cup | Grated Parmesan Cheese |
| 1¼ cup | Butter/Sour Milk |
| ¼ cup | Butter/Margarine, Melted |
| 1 each | 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 ½ full.
Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2½ to 3 minutes or until toothpick inserted in center comes out clean, rotating pan ½ 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.