Parmesan Herb Muffins
A bread recipe for Parmesan Herb Muffins.
Ingredients
- 2 cup Unbleached flour 1 tb Sugar
- 1 0.5 ts Baking powder 1/2 ts Baking soda
- 0.5 ts Sage leaves, crumbled 1/2 c Chopped fresh parsley
- 0.3 cup Grated parmesan cheese 1 1/4 c Butter/sour milk
- 0.3 cup Butter/margarine, melted 1 Large egg
Instructions
- 1
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. -----