Recipe - Microwave Parmesan Herb Muffins

2 cup Flour
1 tablespoon Sugar
1 One half teaspoon Baking powder
One half teaspoon Baking soda
2 tablespoon Buttermilk, powdered
One half teaspoon Sage leaves
One fourth cup Cheese, Parmesan, grated
1 One fourth cup Water; hot
One fourth cup Butter
1 Eggs

Preheat oven to 400. Line 12 muffin cups with paper baking cups. In large
bowl, combine flour, sugar, baking powder, baking soda, sage, buttermilk
powder, and cheese. Blend well. Add hot water, butter, and egg; stir just
until dry ingredients are moistened. Fill prepared muffin cups 2/3 full.
Bake 1520 minutes, until toothpick inserted into center comes out clean.
Serve hot.

MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup
microwavesafe muffin pan, line each with 2 paper baking cups to absorb
moisture during baking. Fill cups One half full. Sprinkle top of each muffin
with cornflake crumbs. Microwave 6 muffins on HIGH for 2 One half 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.

Sylvia's comments: I don't have a microwavesafe muffin pan, so just baked
them in the oven. The tops had the tippedhat look I sometimes get in
breadmachine bread, and Peter commented that the muffins tasted just like
my bread. It's not a bad recipe, but it's not good enough that I want to
keep it.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005