Parmesan Herb Muffins 
	2 cups          Unbleached Flour
	1 tablespoon    Sugar
	1 1/2 teaspoons Baking Powder
	1/2 teaspoon    Baking Soda
	1/2 teaspoon    Sage Leaves -- Crumbled
	1/2 cup         Chopped Fresh Parsley
	1/4 cup         Grated Parmesan Cheese
	1 1/4 cups      Butter/Sour Milk
	1/4 cup         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 comes out clean. Serve hot.
	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 immediately discard outer
	baking cups. Cool 1 minute on wire rack before serving.
	Repeat with remaining batter.

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