MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parmesan Herb Muffins
 Categories: Muffins, Microwave, Breads
      Yield: 4 servings
 
      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.
 
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