*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Microwave
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Flour
    1       tb           Sugar
    1 1/2   ts           Baking powder
      1/2   ts           Baking soda
    2       tb           Buttermilk, powdered
      1/2   ts           Sage leaves
      1/4   c            Cheese, Parmesan, grated
    1 1/4   c            Water -- hot
      1/4   c            Butter
    1                    Eggs
   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
   MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
   71511,2253, GT Cookbook echo moderator at net/node
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