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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
2 Cup(s) unbleached flour1/2 c chopped fresh parsley
1 Tablespoon(s) sugar 1/4 c grated parmesan cheese
1 1/2 Teaspoon(s) baking powder 1 1/4 c butter/sour milk
1/2 Teaspoon(s) baking soda1/4 c butter/margarine, melted
1/2 Teaspoon(s) sage leaves, crumbled 1 ea large egg |
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