Parmesan herb muffins
Muffins Breakfast Herbs
Last updated 6/12/2012 12:43:21 AM. Recipe ID 2466. Report a problem with this recipe.
Title: Parmesan herb muffins
Categories: Muffins, Breakfast
Yield: 4 Servings
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 ea Large Egg
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
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