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PARMESAN HERB MUFFINS

Category:    Muffins, Bread, Dinner
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  Chopped fresh parsley
    1/4 c  Grated parmesan cheese          1 1/4 c  Butter/sour milk
    1/4 c  Butter/margarine, melted            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.
 

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