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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Good served hot with stew. Note: if you don't have buttermilk or sour milk you can make some for this recipe by putting lemon juice (or vinegar but I like lemon juice better) into a measuring cup and then pour in milk to make 1 1/4 cup. Let set for 10 minutes at room temperature before using. Ingredients:
2 cups unbleached flour |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon sage leaf, crumbled |
1/2 cup fresh parsley, chopped |
1/4 cup parmesan cheese, grated |
1 1/4 cups buttermilk or 1 1/4 cups sour milk |
1/4 cup butter or 1/4 cup margarine, melted |
1 large egg |
Directions:
1. Heat oven to 400 degrees F.
2. Grease bottoms of 12 muffin-pan cups or line with paper baking cups.
3. Lightly spoon flour into measuring cup; level off.
4. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well.
5. Add buttermilk (or sour milk), margarine and egg; stir just until dry ingredients are moistened.
6. Fill prepared muffin cups 2/3rds full.
7. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean.
8. Best served warm.
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