Recipe - Parmesan Herb Muffins

2 cup Unbleached Flour
1 One half teaspoon Baking Powder
One half teaspoon Sage Leaves, Crumbled
One fourth cup Grated Parmesan Cheese
One fourth cup Butter/Margarine, Melted
1 tablespoon Sugar
One half teaspoon Baking Soda
One half cup Chopped Fresh Parsley
1 One fourth cup Butter/Sour Milk
1 Large Egg

Heat oven to 400 degrees F. Grease bottoms of 12 muffinpan 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 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 One half 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.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip