Microwave Parmesan Herb Muffins

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 15-20 minutes, until toothpick inserted into center comes 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. Sylvias comments: I dont have a microwave-safe muffin pan, so just baked them in the oven. The tops had the tipped-hat look I sometimes get in breadmachine bread, and Peter commented that the muffins tasted just like my bread. Its not a bad recipe, but its 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