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.