---------- Recipe via Meal-Master (tm) v8.03
  Categories: Muffins, Breads
       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.