Parmesan Herb Muffins

• 2 cups unbleached flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon dried sage leaves, crumbled
• 1/2 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 1/4 cups buttermilk or sour milk
• 1/4 cup butter, melted
• 1 large egg

Heat oven to 400 degrees F. 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 F. for 15 to 20 minutes or until toothpick inserted in 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 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 immediately discard outer baking cups.
Cool 1 minute on wire rack before serving.
Repeat with remaining batter.