---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Parmesan Herb Muffins
  Categories: Muffins
       Yield: 4 servings
  
       2 c  Unbleached Flour                  1/2 c  Chopped Fresh Parsley
       1 tb Sugar                             1/4 c  Grated Parmesan Cheese
   1 1/2 ts Baking Powder                   1 1/4 c  Butter/Sour Milk
     1/2 ts Baking Soda                       1/4 c  Butter/Margarine, Melted
     1/2 ts Sage Leaves, Crumbled               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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