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Microwave Parmesan Herb Muffins

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MICROWAVE PARMESAN HERB MUFFINS
 Categories: Breads, Microwave
      Yield: 12 Servings
 
      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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