Parmesan herb muffins

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.

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