| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins, Breads, Dinner |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached Flour |
| 1 1/2 |
ts |
Baking Powder |
| 1/2 |
ts |
Sage Leaves, Crumbled |
| 1/4 |
c |
Grated Parmesan Cheese |
| 1/4 |
c |
Butter/Margarine, Melted |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
c |
Chopped Fresh Parsley |
| 1 1/4 |
c |
Butter/Sour Milk |
| 1 |
|
Large Egg |
INSTRUCTIONS
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.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
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