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Microwave Parmesan Herb Muffins

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YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

2 473
1 15
TABLESPOON ML SUGAR
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
2 3E+1
TABLESPOONS ML BUTTERMILK, POWDERED
½ 2.5
TEASPOON ML SAGE LEAVES *
¼ 59
CUP ML CHEESE
parmesan, grated
1 ¼ 296
CUPS ML WATER
hot
¼ 59
CUP ML BUTTER
1 1
LARGE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 132 36% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 77mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 0%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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