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4 servings
suggest servings
| 2 | cups | flour, unbleached all-purpose | |
| 1 | tablespoon | sugar | |
| 1 1/2 | teaspoon | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | sage | leaves, crumbled |
| 1/2 | cup | parsley leaves | fresh, chopped |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 1/4 | cup | buttermilk | or sour milk (1 cup low fat milk plus 1 tablespoon vinegar) |
| 1/4 | cup | butter | or margarine, melted |
| 1 | each | egg |
Heat oven to 400 degrees. 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 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.
| % Daily Value* | |
| Total Fat 16.0g | 24% |
| Saturated Fat 9.0g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 348mg | 14% |
| Total Carbohydrate 56.0g | 19% |
| Dietary Fiber 2.0g | 8% |
| Sugars 7.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 22% | Vitamin C | 18% | |
| Calcium | 22% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Making tofu can be an interesting challenge. The price of soybeans and nigari is negligible, but making tofu does take time and is painstaking. This process has been done by hand for centuries, beginning early each morning. Only someone who has made th...
This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.
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