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
  batter.