Microwave Parmesan Herb Muffins
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | tablespoons |
buttermilk, powdered
|
|
| ½ | teaspoon |
sage leaves
|
*
|
| ¼ | cup |
cheese
parmesan, grated |
|
| 1 ¼ | cups |
water
hot |
|
| ¼ | cup |
butter
|
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 3E+1 | ml |
buttermilk, powdered
|
|
| 2.5 | ml |
sage leaves
|
*
|
| 59 | ml |
cheese
parmesan, grated |
|
| 296 | ml |
water
hot |
|
| 59 | ml |
butter
|
|
| 1 | large |
eggs
|
|
Directions
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 ⅔ full.
Bake 15 to 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 ½ full. Sprinkle top of each muffin with cornflake crumbs.
Microwave 6 muffins on HIGH for 2½ to 3 minutes or until toothpick inserted in center comes out clean, rotating pan ½ 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.
