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 Fresh parsley; chopped
1/4 c Parmesan cheese; grated
1 1/4 c Butter/sour silk
1/4 c Butter; melted
1 lg Egg
Oven directions:
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 two-thirds
full. Bake at 400 degrees F for 15 to 20 minutes or until
toothpick inserted in center comes 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 half-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 a half-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.
