2 c. Pillsbury's Best All Purpose or Unbleached Flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sage leaves, crumbled
1/2 c. chopped fresh parsley
3/4 c. grated Parmesan cheese
1 1/4 c. buttermilk
1/4 c. butter, melted
1 egg

Heat oven to 400 degrees. Grease bottoms only of 12 muffin 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 buttermilk, butter and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm.

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 Corn Flake 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.

TIP: To substitute for buttermilk, use 4 teaspoons vinegar or lemon juice plus milk to make 1 1/4 cups.