Title: Parmesan Herb Muffins
Categories: Muffins, Breads, Dinner
Yield: 4 Servings

2 c Unbleached Flour
1 1/2 ts Baking Powder
1/2 ts Sage Leaves, Crumbled
1/4 c Grated Parmesan Cheese
1/4 c Butter/Margarine, Melted
1 tb Sugar
1/2 ts Baking Soda
1/2 c Chopped Fresh Parsley
1 1/4 c Butter/Sour Milk
1 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 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.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip