INGREDIENTS

INSTRUCTIONS

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.
Sylvia's comments: I don't 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.  It's not a bad recipe, but it's 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

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