2 cup unbleached flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sage leaves, crumbled
1/2 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1 1/4 cup butter/sour milk
1/4 cup butter/margarine, melted
1 each large egg
A Recipe for
Parmesan Herb Muffins
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This Recipe for Parmesan Herb Muffins is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Parmesan Herb Muffins from the recipe cookbook of Recipes-to-go (Cheese)
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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.
Serves: 4
Parmesan Herb Muffins Recipe brought to you by Recipes To-Go