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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