Parmesan Herb Muffins

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Parmesan Herb Muffins Ingredients

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

Instructions for Parmesan Herb Muffins

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

Main Ingredient: GrainsCuisine: Uncategorized

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