Parmesan Herb Muffins Recipe

Makes 4 dozen muffins

Ingredients:

  • 2 cup unbleached flour
  • 1 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sage leaves, crumbled
  • 1/2 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 1/4 cup butter/sour milk
  • 1/4 cup butter/margarine, melted
  • 1 large egg

    • Instructions:

    1. Heat oven to 400 degrees. Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
    2. Lightly spoon flour into measuring cup; level off.
    3. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
    4. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened.
    5. Fill prepared muffin cups 2/3rds full.
    6. Bake at 400 degrees F for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
    7. Serve hot.

    Microwave Directions:
    1. Prepare muffin batter as directed above.
    2. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking.
    3. Fill cups 1/2 full.
    4. Sprinkle top of each muffin with cornflake crumbs.
    5. 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.
    6. Remove muffins from pan and immediatedly discard outer baking cups.
    7. Cool 1 minute on wire rack before serving.
    8. Repeat with remaining batter.