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