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Microwave parmesan herb muffins
Artist: _
Categories: Bakery, Breads, Microwave, Muffins & Biscuits
Yield: 12
Rating: 0
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Ingredients:
2 cupFlour
1 tbspSugar
1 1/2 tspBaking powder
1/2 tspBaking soda
2 tbspButtermilk, powdered
1/2 tspSage leaves
1/4 cupCheese, Parmesan, grated
1 1/4 cupWater, hot
1/4 cupButter
1 Eggs
Procedures:
1Preheat oven to 400.
2Line 12 muffin cups with paper baking cups.
3In large bowl, combine flour, sugar, baking powder, baking soda, sage, buttermilk powder, and cheese.
4Blend well.
5Add hot water, butter, and egg; stir just until dry ingredients are moistened.
6Fill prepared muffin cups 2/3 full.
7Bake 15-20 minutes, until toothpick inserted into center comes out clean.
8Serve hot.
9Microwave directions: prepare muffin batter as directed above.
10Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking.
11Fill cups ?full.
12Sprinkle top of each muffin with cornflake crumbs.
13Microwave 6 muffins on high for 2 ?to 3 minutes or until toothpick inserted in center comes out clean, rotating pan ?turn halfway through baking.
14Remove muffins from pan and immediatedly discard outer baking cups.
15Cool 1 minute on wire rack before serving.
16Repeat with remaining batter.
17Sylvia"s comments: i don"t have a microwave-safe muffin pan, so just baked them in the oven.
18The tops had the tipped-hat look i sometimes get in breadmachine bread, and peter commented that the muffins tasted just like my bread.
19It"s not a bad recipe, but it"s not good enough that i want to keep it
 
 
 
 

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