------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Parmesan Herb Muffins
 Categories: Muffins Breads Dinner   
   Servings:  4
 
       2 c  Unbleached Flour                    1 T  Sugar 
   1 1/2 t  Baking Powder                     1/2 t  Baking Soda 
     1/2 t  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.
  
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