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MICROWAVE PARMESAN HERB MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
2 tb Buttermilk, powdered
1/2 ts Sage leaves
1/4 c Cheese, Parmesan, grated
1 1/4 c Water -- hot
1/4 c Butter
1 Eggs
Preheat oven to 400. Line 12 muffin cups with paper
baking cups. In large bowl, combine flour, sugar,
baking powder, baking soda, sage, buttermilk powder,
and cheese. Blend well. Add hot water, butter, and
egg; stir just until dry ingredients are moistened.
Fill prepared muffin cups 2/3 full. Bake 15-20
minutes, until toothpick inserted into center comes
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.
Sylvia's comments: I don't have a microwave-safe
muffin pan, so just baked them in the oven. The tops
had the tipped-hat look I sometimes get in
breadmachine bread, and Peter commented that the
muffins tasted just like my bread. It's not a bad
recipe, but it's not good enough that I want to keep
it.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node
004/005
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