Parmesan Herb Muffins

Name: Parmesan Herb Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 2 cups unbleached flour; 1 tablespoon sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sage leaf, crumbled; 1/2 cup fresh parsley, chopped; 1/4 cup parmesan cheese, grated; 1 1/4 cups buttermilk or 1 1/4 cups sour milk; 1/4 cup butter or 1/4 cup margarine, melted; 1 large egg

(3)

Recipe by _Pixie_

Good served hot with stew. Note: if you don't have buttermilk or sour milk you can make some for this recipe by putting lemon juice (or vinegar but I like lemon juice better) into a measuring cup and then pour in milk to make 1 1/4 cup. Let set for 10 minutes at room temperature before using.

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READY IN: 35mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

2

cups unbleached flour
1

tablespoon sugar
1 ¹⁄₂

teaspoons baking powder
¹⁄₂

teaspoon baking soda
¹⁄₂

teaspoon sage leaf, crumbled
¹⁄₂

cup fresh parsley, chopped
¹⁄₄

cup parmesan cheese, grated
1 ¹⁄₄

cups buttermilk or 1 1/4 cups sour milk
¹⁄₄

cup butter or 1/4 cup margarine, melted
1

large egg

DIRECTIONS

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 buttermilk (or 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.
Best served warm.

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